Teriyaki Salmon with Broccolini and Kale

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 bunch

Tuscan Kale

1 3/4 cups

Broccolini

1

Lemon

2

Salmon Fillets

1 clove

Garlic

1/2 cup

Teriyaki Sauce

Used Soy Vay Veri Veri Teriyaki Sauce

1/4 tsp

Crushed Red Pepper Flakes

1 Tbsp

Olive Oil

1/4 tsp

Salt

1/4 tsp

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Pat dry Salmon Fillets (2) with paper towels.

Step 3

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.

Step 4

Zest the Lemon (1) and thinly slice the Garlic (1 clove) ; set aside.

Step 5

Cut the leaves off the Tuscan Kale (1 bunch) stems and discard stems. Cut the leaves into 2 inch pieces; set aside.

Step 6

Trim the ends off the Broccolini (1 3/4 cups) and discard. Cut into 2-inch pieces; set aside.

Step 7

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) and Ground Black Pepper (1/4 tsp) . Toss to thoroughly combine.

Step 8

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.

Step 9

Sprinkle the lemon zest and Crushed Red Pepper Flakes (1/4 tsp) over the salmon and vegetables.

Step 10

Divide the vegetables between two plates. Top each portion with a salmon fillet.