Sheet Pan Blackened Salmon With Garlicky Kale Recipes

SHEET PAN BLACKENED SALMON WITH GARLICKY SPINACH

Steps:

• Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
• Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
• Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
• While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.

SHEET-PAN BLACKENED SALMON WITH GARLICKY KALE

Steps:

• Preheat the oven to 400°F and set an oven rack in the lower-middle position.
• Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
• Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
• Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

TERIYAKI SALMON AND KALE SHEET PAN SUPPER

Steps:

• 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.