Teriyaki Salmon and Kale Sheet Pan Supper
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 508
- Total Fat
- 31
- Saturated Fat
- 7
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 109
- Sodium
- 1521
- Total: 25 min
- Active: 15 min
Ingredients
1 large bunch kale
1 tablespoon olive oil
Four 6- to 8-ounce salmon fillets
Kosher salt and black pepper
1/2 cup teriyaki sauce (look for the thick kind)
Directions
- Preheat the oven to 425 degrees F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.
- Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
- Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.
- Bake for about 10 minutes, shaking the pan once to make sure the kale doesn't burn. (It should brown a little around the edges.)
- Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can't even wait for a plate!)
- Change Things Up!
- Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki.
- Use a combo of honey and soy sauce for a slightly different flavor.
- Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice.