WEEKDAYS 1e|12c|p

Pan Roasted Salmon with Lemony Kale

Michael Symon
Servings: 4
0 to 15 min

A delicious 5 in 5 from Michael Symon!

  • Ingredients
  • step-by-step directions
Pan Roasted Salmon with Lemony Kale
  • 4 6- ounce skinless salmon fillets
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon crushed red pepper flakes
  • 8 cups kale (ribs removed, thinly sliced)
  • 1/4 cup low-sodium chicken stock
  • 1 lemon (zested, juiced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/4 cup dill (chopped)
  • Place 2 large saute pans over medium-high heat. Season the salmon on both sides with salt and pepper. Add 1 tablespoon of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown, about 2 minutes. Flip and cook until the other side is lightly browned and the fish is cooked to medium, about 1 minute. Stir in chicken stock, lemon zest and juice, and dill. Reduce heat to a low and allow to simmer while cooking the kale.
  • To the second pan, add the remaining tablespoon of olive oil, red pepper flakes, and kale, and season to taste with salt and black pepper to taste.
  • Serve the fish on top of the kale and drizzle the remaining sauce in the pan on top of the salmon and kale.
  • Tip: For a tasty twist, replace the salmon with any firm fish fillet of your choice!
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