Teriyaki Salmon and Kale Sheet Pan Supper
A quick and healthy sheet pan dinner featuring tender salmon fillets glazed with teriyaki sauce, served alongside crispy roasted kale. Perfect for a nutritious weeknight meal that comes together in minutes.
Ingredients
- •1 bunch large bunch kale
- •1 tablespoon olive oil
- •4 fillets salmon fillets
- •1 to taste Kosher salt and black pepper
- •½ cup teriyaki sauce
Cooking Instructions
- 1.
Preheat the oven to 425°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.
5 min
- 2.
Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
2 min
- 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.
3 min
- 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.)
10 min
- 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!)
2 min
