Sheet Pan Blackened Salmon with Garlicky Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 259
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 41
- Sodium
- 453
- Total: 25 min
- Active: 25 min
Ingredients
Salmon and Kale:
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1 large bunch Tuscan kale (about 12 ounces), stems removed, leaves torn into bite-size pieces
4 large garlic cloves, minced
1 tablespoon honey
Grated zest and juice of 1 large lime
Flaky sea salt
Spinach:
1 tablespoon extra-virgin olive oil
1 garlic clove, lightly smashed but still intact
1 pound fresh spinach, stemmed and thoroughly washed
Kosher salt
1 tablespoon red wine vinegar
Directions
- Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
- Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
- Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil. The oil will actually tenderize the kale. Add the garlic and season the salt; toss together and arrange it all around (but not covering) the fish on the pan.
- Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish and sprinkle with flaky sea salt.
- While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.