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Preheat oven to 425 degrees F (220 degrees C).
Salmon Fillets (2)
with paper towels.
Place the salmon fillets in a baking dish and pour
Teriyaki Sauce (1/2 cup)
over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
and thinly slice the
Garlic (1 clove)
; set aside.
Cut the leaves off the
Tuscan Kale (1 bunch)
stems and discard stems. Cut the leaves into 2 inch pieces; set aside.
Trim the ends off the
Broccolini (1 3/4 cups)
and discard. Cut into 2-inch pieces; set aside.
Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with
Olive Oil (1 Tbsp)
and season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Toss to thoroughly combine.
Nestle the salmon fillets between the kale and broccolini (discard the remaining marinade) and roast in the oven for 8 to 10 minutes, or until the vegetables are tender and the salmon is cooked through.
Sprinkle the lemon zest and
Crushed Red Pepper Flakes (1/4 tsp)
over the salmon and vegetables.
Divide the vegetables between two plates. Top each portion with a salmon fillet.
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