Ingredients:

  • 2 (6 oz) salmon fillets, skin-on (170 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • ½ teaspoon smoked paprika (2 g)
  • Salt and pepper to taste
  • Lemon wedges, for serving
  • 4 cups kale, stemmed and chopped (about 120 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper. Place salmon fillets on the sheet, skin-side down. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Rub to coat evenly.
  3. Roast in the preheated oven for 12-15 minutes, or until salmon is opaque and flakes easily with a fork.
  4. While the salmon roasts, heat olive oil in a large skillet over medium heat. Add minced garlic; sauté until fragrant (about 30 seconds).
  5. Add chopped kale, salt, and pepper; sauté for 5-7 minutes until wilted but vibrant green. Drizzle with balsamic vinegar before removing from heat.
  6. Arrange sautéed kale on plates, top with roasted salmon, and serve with lemon wedges.