By Dahlia Gibson
Season the salmon fillet with salt, black pepper, and a pinch of red pepper flakes on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the seasoned salmon to the skillet, skin-side down. Cook for about 4 minutes, until the skin is crispy and the fish is mostly cooked through. Flip the salmon and cook for another 2-3 minutes, or until the fish is cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 0.5 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the kale to the skillet, along with the lemon zest and juice. Stir well to combine and cook for about 3-4 minutes, or until the kale is wilted and tender. Season with salt and pepper to taste.
Combine the roasted carrots and parsnips with the sautéed garlic-lemon kale, gently tossing to combine and heat the vegetables through evenly.
Serve the pan-seared salmon over the garlic-lemon kale and roasted vegetables. Enjoy!
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By Dahlia Gibson
This Main Course Salad recipe is ready in 30 minutes and features salmon fillet, kale, stems removed, roasted carrots, sliced and other delicious ingredients. Contains 450 calories total.
Season the salmon fillet with salt, black pepper, and a pinch of red pepper flakes on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the seasoned salmon to the skillet, skin-side down. Cook for about 4 minutes, until the skin is crispy and the fish is mostly cooked through. Flip the salmon and cook for another 2-3 minutes, or until the fish is cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 0.5 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the kale to the skillet, along with the lemon zest and juice. Stir well to combine and cook for about 3-4 minutes, or until the kale is wilted and tender. Season with salt and pepper to taste.
Combine the roasted carrots and parsnips with the sautéed garlic-lemon kale, gently tossing to combine and heat the vegetables through evenly.
Serve the pan-seared salmon over the garlic-lemon kale and roasted vegetables. Enjoy!
Calories per Serving: 450
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