Baked Salmon with Spicy Garlic Kale
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Ingredients
Cooking Process
Recipe Note
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Steps
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the salmon on the lined baking sheet. Drizzle a little olive oil over the salmon, then sprinkle 1 teaspoon of salt and as much pepper as you like on top. Arrange lemon slices over the salmon, and scatter capers all over it. Cover the salmon with another sheet of parchment paper and fold up the edges to seal it as tightly as possible.
Put the baking sheet with the sealed - salmon into the preheated oven. Roast the salmon for 10 - 15 minutes. Keep in mind that wild - caught salmon cooks faster than farmed salmon, so if you're using wild - caught, start checking around the 10 - minute mark. Check the internal temperature of the salmon with a meat thermometer; it should be about 110°F, which means it's still raw inside. Remove the top layer of parchment paper from the salmon. Scatter the kale on top of the salmon, then drizzle some olive oil over everything and season with salt and pepper. Put the baking sheet back into the oven and roast until the kale is wilted and lightly charred, and the salmon is opaque and cooked through. The internal temperature of the salmon should reach 125 - 130°F. This will take an additional 5 - 15 minutes, depending on the thickness of the fish.
While the salmon is roasting, take a small bowl or measuring cup. Combine ¼ cup of olive oil, the reserved lemon juice, garlic, and red pepper flakes in it.
Once the salmon and kale are cooked, take the baking sheet out of the oven. Drizzle the spicy garlic oil you prepared earlier over the salmon and kale. Let the salmon rest for 5 minutes to allow the juices to redistribute. Sprinkle some flaky sea salt on top and then serve the baked salmon with spicy garlic kale.
Nutrition
Per serving (2 servings)
233
Calories
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Baked Salmon with Spicy Garlic Kale recipe make?
This recipe makes 4 servings. It's a suitable quantity for a small family or a gathering of friends.
How long does it take to make this recipe?
The total time to make this recipe is under 30 minutes, with 15 minutes of prep time and 20 minutes of cook time.
What is the internal temperature for cooked salmon in this recipe?
The salmon should reach an internal temperature of 125 - 130°F to be cooked through.
Is this recipe difficult to make?
This recipe has an easy difficulty level, with high confidence in this assessment, so it's suitable for home cooks.
What are the allergens in this Baked Salmon with Spicy Garlic Kale?
The only listed allergen in this recipe is fish, so those with fish allergies should avoid it.
Substitutions
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Substitutions
salmon
trout, tilapia, cod
Trout has a similar flavor and texture to salmon. Tilapia is milder in flavor and has a softer texture. Cod is firmer and has a milder taste. Cooking times may vary depending on the thickness and type of fish used.
extra virgin olive oil
canola oil, avocado oil
Canola oil has a neutral flavor and a high smoke point, making it suitable for baking. Avocado oil has a slightly nutty flavor and is also a healthy option. Both can be used as a substitute for olive oil in this recipe.
kosher salt
sea salt, table salt
Sea salt has a coarser texture and a more complex flavor compared to kosher salt. Table salt is finer and may require less quantity due to its higher sodium content. Adjust the amount according to taste.
lemon
lime, orange
Lime has a similar acidic flavor to lemon and can be used as a direct substitute. Orange adds a sweeter and more citrusy note. The juice and slices can be used in the same way as lemon in the recipe.
capers
olives, pickled onions
Olives have a briny flavor similar to capers. Pickled onions add a tangy and slightly sweet element. Both can provide a similar pop of flavor in the dish.
kale
spinach, swiss chard
Spinach wilts faster than kale and has a milder flavor. Swiss chard has a similar texture to kale but a slightly sweeter taste. Adjust the cooking time as these greens cook more quickly than kale.
garlic
shallots, onions
Shallots have a milder and sweeter flavor than garlic. Onions are more pungent. Finely chop or grate them to use as a substitute for garlic in the spicy oil.
red pepper flakes
crushed red pepper, chili powder
Crushed red pepper has a similar heat level to red pepper flakes. Chili powder may have additional spices, so adjust the amount according to your taste preference for spiciness.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer
For longer storage, freeze in a freezer-safe container for up to 2 months.
Storage Tips
- • Ensure the container is well-sealed to prevent air and moisture from spoiling the food.
Reheating Tips
- • Reheat in the oven at a low temperature (around 300°F) covered with foil to avoid drying out the salmon. Stir the kale halfway through reheating. You can also use a microwave, but cover the dish and check frequently to ensure even heating.
Safety Notes
- • Always reheat the salmon to an internal temperature of at least 165°F to ensure it is safe to eat.
Troubleshooting
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Troubleshooting
Salmon is undercooked
Likely cause: The salmon was not roasted for enough time, or the oven temperature was lower than set
Put the salmon back in the oven and continue roasting in 2 - 3 minute intervals, checking the internal temperature with a meat thermometer until it reaches 125 - 130°F
Salmon is overcooked and dry
Likely cause: The salmon was roasted for too long, or the oven temperature was higher than set
Next time, start checking the internal temperature of the salmon at the lower end of the recommended time. For this overcooked salmon, you can try adding a bit more lemon juice and olive oil to moisten it
Kale is not wilted or charred enough
Likely cause: The kale was not in the oven for long enough, or the oven temperature was too low
Return the baking sheet to the oven and roast the kale for an additional 2 - 5 minutes until it reaches the desired texture
Kale is burnt
Likely cause: The kale was left in the oven for too long, or the oven temperature was too high
Remove the burnt parts of the kale. If most of the kale is burnt, you can quickly sauté a new batch of kale in a pan with a bit of olive oil and garlic
The dish tastes bland
Likely cause: Not enough salt, pepper, or red pepper flakes were used during seasoning
Sprinkle a bit more kosher salt, pepper, or red pepper flakes over the dish according to your taste preference. You can also add a bit more lemon juice for extra flavor
The spicy garlic oil is too spicy
Likely cause: Too many red pepper flakes were used
Dilute the spicy garlic oil with a little more olive oil to reduce the spiciness