PREP TIME: 5 minutes, plus 2 hours to marinate

COOK TIME: 15 minutes

Salmon is one of those easy proteins that’s quick to make and scrumptious to eat. Just about any vinaigrette-style dressing works well as a marinade for salmon. I hope you enjoy this dish as much as Kevin and I do!

1 pound (455 g) salmon fillets, cut into 4 equal portions

¾ cup (180 ml) vinaigrette of choice

1 small red onion, sliced

4 cups (240 g) destemmed kale leaves

¼ teaspoon red pepper flakes

¼ teaspoon finely ground sea salt

  1. Set the salmon in a shallow dish and pour the vinaigrette over the top. Cover and set in the fridge for 2 hours to marinate.
  2. When ready to cook, transfer the salmon and all the marinade to a large frying pan. Distribute the onion slices around the fish, then turn the heat to medium-low. Continue cooking the salmon for 6 minutes per side, until seared.
  3. Once the salmon has cooked for a total of 12 minutes, push the fish to the sides of the pan, making room for the kale. Add the kale, red pepper flakes, and salt and toss to coat the kale in the pan drippings. Cover and cook for 3 minutes, or until the kale is wilted.
  4. Divide the salmon fillets and braised kale among 4 dinner plates and serve.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a small frying pan, cover, and reheat over medium heat for 5 minutes.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it AIP:

Follow the AIP instructions for the vinaigrette (or make sure the vinaigrette you’re using is AIP). Omit the red pepper flakes.


Omit the red pepper flakes.


Replace store-bought vinaigrette with one of my homemade versions. My favorite for this recipe is the Basil Vinaigrette.

FAT : 68%
CARBS : 8%