Sheet Pan Salmon With Crispy Kale – a delicious recipe with salmon, kosher salt, honey, canola oil, red onion, lime. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with salt and pepper. Set aside at room temperature.
2
Preheat the oven to 450u00b0F.
3
Combine the honey, canola oil, and Dijon mustard in a large bowl and stir together to combine. Add the kale and onion, season with salt and pepper, and toss to coat the vegetables in the honey-Dijon. Spread the vegetable mixture out on a baking sheet.
4
Dry the salmon again and put the fillets on top of the vegetables on the baking sheet. Roast in the preheated oven for 8 to 10 minutes, until the salmon is cooked through but still slightly pink in the middle. It should be done in 10 minutes if the fillets are about 11/2 inches thick. If yours are thinner, bake it a few minutes less, or if thicker, a few minutes more. (How do you know if it's done? You can check with a knife to see if it's opaque almost all the way through. A little bit of translucent pink in the center is OK.)
5
Let everything rest on the baking sheet for a couple of minutes, then serve with lime wedges.
175
kcal
Calories
11
g
Fat
5
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces salmon fillets skinless and roughly 11/2 inches thick, kosher salt, 1 tablespoon honey, 1 tablespoon canola oil, and more.
Yes, Sheet Pan Salmon With Crispy Kale falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
