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Sheet-Pan Blackened Salmon with Garlicky Kale Recipe

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This recipe for Sheet-Pan Blackened Salmon with Garlicky Kale, by , is from Robert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
Salt
5 tablespoons extra virgin olive oil, divided
4 (6 to 8-ounce portions) salmon fillets, skin on
1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
2 garlic cloves, minced
1 tablespoon honey
Grated zest and juice of 1 lime

Directions:
Directions:
Preheat the oven to 400F and set an oven rack in the lower-middle position.

Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt; stir until evenly mixed and no lumps remain.

Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.

Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.

 

 

 

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