Blackened Salmon over Sautéed Kale and Cannellini Beans

Servings:
Blackened Salmon over Sautéed Kale and Cannellini Beans 4.33/5 (9 votes)

One dish usually stands out as my favorite each week. This week was no exception - I absolutely LOVE this dish. The salmon is full of flavor; just packed with spice and herbs, and a little heat. And when combined with the kale, soft beans, and punch of lemon, it is heaven! YUM!

Sautéed Kale and Cannellini

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced or pressed
  • 1 head kale, stems removed, chopped
  • 1/2 cup chicken stock
  • 15 oz cannellini beans, rinsed and drained
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 lemon

DIRECTIONS

  1. Heat olive oil in a large bottomed, high-sided, pan over medium high heat until it begins to shimmer.
  2. Add shallot and sauté until tender – about 2 minutes.
  3. Add garlic and kale and cook until kale is tender and slightly wilted – about 5 minutes or so.
  4. Add remaining ingredients (except lemon) and heat through, allowing stock to reduce.
  5. Season with salt and pepper and lemon juice. Toss and serve.

Nutritional Information

Serving Size 230g Calories 455 Fat 8 Sat Fat 1 Sodium 298 Carbs 73 Sugars 2 Fiber 28 Protein 27.

Blackened Salmon

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper, less if spice sensitive
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon fresh basil
  • 1/8 teaspoon oregano
  • 1 pound salmon
  • 3 tablespoons butter, melted

DIRECTIONS

  1. Preheat oven to 425.
  2. Combine dry ingredients in a small bowl.
  3. Line a baking dish with foil.
  4. Place salmon filets in the dish, drizzle with butter, flip to coat, and place skin side down.
  5. Sprinkle with seasoning mixture and transfer to the oven.
  6. Roast for 10-12 minutes or until just cooked through.
  7. Let rest 5 minutes and serve.

Nutritional Information

Serving Size 128g Calories 235 Fat 16 Sat Fat 6 Sodium 403 Carbs 2 Sugars 0 Fiber 1 Protein 22.

NOTES

KID NOTE: I left a couple of pieces of salmon unseasoned and just roasted it with the butter.

VEGETARIAN TIP: Slice yellow squash and zucchini lengthwise, toss with olive oil, and sprinkle with seasonings. Roast at 425 for 15-20 minutes depending on the thickness.

GLUTEN MODIFICATIONS: Gluten free as written.

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