Looking for a meal that’s incredibly simple, packed with flavor, and leaves you with minimal cleanup? This Pan-Seared Salmon and Kale Skillet is your answer! Salmon is a weeknight superstar—it’s quick-cooking, healthy, and oh-so-delicious. The secret here is using your favorite vinaigrette as a quick marinade, infusing the fish with incredible flavor while it tenderizes. It all comes together in one pan, creating a savory, satisfying dish that my family adores. I know you’ll love it too!
Ingredients
• 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
Instructions
1. Place the salmon fillets in a shallow dish and pour the vinaigrette over them, ensuring they are well-coated. Cover and refrigerate for at least 2 hours to marinate.
2. When ready to cook, transfer the salmon and all of the marinade to a large skillet over medium-low heat. Arrange the sliced red onion around the fish. Cook for 6 minutes per side, until the salmon is seared and cooked through.
3. Push the cooked salmon to the sides of the skillet. Add the kale, red pepper flakes, and sea salt to the center of the pan. Toss to coat the kale in the flavorful pan drippings. Cover and cook for 3 minutes, until the kale is perfectly wilted.
4. To serve, divide the braised kale and salmon fillets among four plates. Drizzle with any remaining pan sauce and enjoy immediately.
Nutritional Information
• Recipe Facts
• SERVES: 4
• PREP TIME: 5 minutes, plus 2 hours to marinate
• COOK TIME: 15 minutes
• MACROS: FAT 68% | CARBS 8% | PROTEIN 24%
Pro Tips
• Elevate this dish by swapping store-bought vinaigrette for a homemade version. A zesty Basil Vinaigrette is a fantastic choice and adds a fresh, vibrant flavor.
• This meal is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over medium heat to preserve the salmon’s texture.
• For a perfect sear, pat the salmon fillets completely dry with a paper towel before placing them in the marinade. This helps the exterior get beautifully crisp in the pan.
• Easily make this recipe nightshade-free or AIP-friendly by simply omitting the red pepper flakes. For a fully AIP version, ensure your chosen vinaigrette is also compliant.
FAQ
Q: What kind of vinaigrette should I use for this salmon recipe
A: You can use any of your favorite store-bought vinaigrettes for this recipe. For an elevated, fresh flavor, a homemade zesty Basil Vinaigrette is also a fantastic choice.
Q: How do I get a perfect sear on the salmon
A: For a beautifully crisp exterior, the secret is to pat the salmon fillets completely dry with a paper towel before placing them in the vinaigrette marinade.
Q: Can I make this pan-seared salmon and kale ahead of time
A: Yes, this meal is excellent for meal prep. Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the salmon’s texture, reheat it gently in a covered skillet over medium heat.
Q: How long does the salmon need to marinate
A: To allow the vinaigrette to infuse the fish with flavor, you should marinate the salmon fillets for at least 2 hours in the refrigerator.
