Salmon & Kale
NUT-FREE Salmon is one of those easy proteins that’s quick to make
Ingredients
- 1 lb (455 g) salmon fillets, cut into 4 equal
- 0.8 cup (180 ml) vinaigrette of choice
- 1 small red onion, sliced
- 4 cup (240 g) destemmed kale leaves
- 0.3 tsp red pepper flakes
- 0.3 tsp finely ground sea salt
Instructions
- 1
Set the salmon in a shallow dish and pour the vinaigrette over the top. Cover and set in the fridge for 2 hours to marinate. When ready to cook, transfer the salmon and all the marinade to a large frying pan. Distribute the onion slices around the fish, then turn the heat to medium-low. Continue cooking the salmon for 6 minutes per side, until seared. Once the salmon has cooked for a total of 12 minutes, push the fish to the sides of the pan, making room for the kale. Add the kale, red pepper flakes, and salt and toss to coat the kale in the pan drippings. Cover and cook for 3 minutes, or until the kale is wilted. Divide the salmon fillets and braised kale among 4 dinner plates and serve.