Salmon with Sautéed Garlic Kale and Roasted Sweet Potato
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Servings
2
Prep Time
20 minutes
Cook Time
40 minutes
Hey there, it’s Chef Jay! 🍣🌿 Let’s whip up a dish that’s as vibrant as it is delicious, Salmon with Sautéed Garlic Kale and Roasted Sweet Potato! Imagine perfectly seared salmon with crispy skin, tender roasted sweet potatoes topped with a dollop of creamy yogurt, and garlicky kale with a zesty twist of lemon. 🍋✨ Add a rustic chunky pesto for an herby burst of flavor, and you’ve got a plate that’s hearty, healthy, and full of bold, satisfying tastes. Dinner goals, unlocked! 🍠🔥
Ingredients
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For Filet Mignon
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2 ButcherBox Salmon Fillets
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1 tablespoon Butcherbox
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Rancher’s Seasoning
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1 tablespoon of butter
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2 garlic cloves
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2 bunches of lacinato kale
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4 garlic cloves
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1/2 teaspoon red pepper flakes
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1/2 teaspoon thyme
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3 tbsp olive oil
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1 lemon (zest and juice)
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2 tsp red wine vinegar
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2 sweet potatoes
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1 tablespoon of olive oil
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1 tablespoon of Butcherbox Rancher’s Seasoning
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2 tablespoons yogurt
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3 sprigs of thyme
For the Sweet Potato
For Sautéed Kale
Directions
Preparation 🥒
Preheat your oven to 400°F
Wash sweet potatoes, cut them in half lengthwise, and poke holes with a fork.
Rub each sweet potato with olive oil and sprinkle with Butcherbox Rancher’s seasoning.
Place on a baking sheet and roast for 35 minutes.
How to Cook 🍳
Pat salmon fillets dry with a paper towel and season both sides with ButcherBox Rancher’s Seasoning.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil.
Place salmon fillets skin-side down and cook for 4 minutes until the skin is crispy.
Flip the fillets, add butter and garlic to the skillet, and baste the salmon for 2-3 minutes.
Transfer the skillet to the oven and cook for 5-6 minutes until the salmon is fully cooked but still tender.
De-stem the kale and slice the leaves into strips.
Heat the same skillet over medium-high heat and add olive oil.
Add garlic, kale, red pepper flakes, thyme, and cook for 2-3 minutes, stirring frequently.
Zest the lemon into the kale and add red wine vinegar. Stir to combine and remove from heat.
Place a dollop of Greek yogurt on each roasted sweet potato half.
Arrange sautéed kale on the plate, place the salmon fillet on top, and serve with the roasted sweet potatoes.
Recipe Note
Optional: Pesto Sauce
Ingredients:
No blender chunky pesto sauce
One cup of basil
Quarter cup of walnuts
1 tablespoons Parmesan cheese
1 lemon
4 tbsp of olive oil
2 garlic cloves
How to make:
In a bowl, mix minced garlic, chopped walnuts, chopped basil, Parmesan cheese, lemon juice, and olive oil. Stir until combined.