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(P) Sheet Pan Salmon With Crispy Kale

(P) Sheet Pan Salmon With Crispy Kale

By: Rachel's Tea

Info

Info

Servings
2
Prep-Time
-
Coock-Time
-
Cal/serving
353
Ingredients
  • Truvia (low carb sugar) 1 tbsp
  • Canola oil 1 tbsp
  • Dijon mustard ½ tbsp
  • Red onion (chopped) 1 medium
  • Lime (cut in wedges) to serve
  • Kosher salt to taste
  • Ground pepper (fresh) to taste
  • Salmon fillets (skinless and roughly 1½ inches thick) 2 4-oz
  • Kale (ribs and stems removed, leaves roughly chopped) 1 bunch

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For A Delicious Dinner!

Method

  1. Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with salt and pepper.
  2. Set aside at room temperature. Preheat the oven to 450°F.
  3. Combine the Truvia, canola oil, and Dijon mustard in a large bowl and stir together to combine.
  4. Add the kale and onion, season with salt and pepper, and toss to coat the vegetables in the sweet-Dijon.
  5. Spread the vegetable mixture out on a baking sheet.
  6. Dry the salmon again and put the fillets on top of the vegetables on the baking sheet.
  7. Roast in the preheated oven for 8 to 10 minutes, until the salmon is cooked through but still slightly pink in the middle.
  8. It should be done in 10 minutes if the fillets are about 1½ inches thick.
  9. If yours are thinner, bake it a few minutes less, or if thicker, a few minutes more.
  10. How do you know if it’s done? You can check with a knife to see if it’s opaque almost all the way through. A little bit of translucent pink in the center is OK.
  11. Let everything rest on the baking sheet for a couple of minutes, then serve with lime wedges.