Teriyaki Salmon And Kale Sheet Pan Supper

1. 1

   Preheat the oven to 425u00b0F. 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.

2. 2

   Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.

3. 3

   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.

4. 4

   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.)

5. 5

   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!)

* Per serving · 4 servings · Values may vary.