February 01, 2012

Herb-Baked Salmon with Sautéed Kale and Shallots

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Eating healthy is all about planning ahead. A few weeks ago I posted about how you can budget shop and plan ahead for meals during the week to stick to eating healthier and save money. 

Bonus points for me when I am able to accomplish this every week!

But I am human so of course life {and york peppermint patties} get in the way.
Weeknights can be especially hard. 

I work one of those types of jobs that has me out late at night and up early in the morning and traveling all over the state so healthy balanced meals aren't exactly always convenient.  And coming home at 11pm at night only to be up and out by 7am the next morning doesn't ever leave time for healthy planning...trust me, I've tried.

This is when I jump to the healthy go-to dinners that require little thought and even fewer ingredients.
There is something comforting and simple about fish and sautéed veggies. They can all be made in less than 20 minutes, one in the oven while the other sautés on the stove-top, and everyone sitting down to eat with little to no stress.

Salmon is one of my favorite fishes for that very reason. It's the kind of fish that is very hard to not cook correctly, you can sprinkle marinade, brush, girl, bake or fry and it always comes out good. The same goes for kale and shallots. Spinach is what I used to use in a salad like this but kale is such a heartier green and holds together a nicer texture than the spinach. 

All together, this is a quick and healthy meal that keeps you on track. 

Happy Wednesday!
Herb-Baked Salmon with Sautéed Kale and Shallots
Recipe and photos by A Healthy Jalapeño

3 tbsp olive oil
4 tbsp garlic, minced
1 tbsp romano cheese, shredded
1/2 tsp oregano
1 tsp thyme
1/2 teaspoon salt
1 (2 lbs) salmon filet
2 lbs kale, stemmed, leaves cut into 1-inch strips
3 tbs extra-virgin olive oil
2 lg shallots, 
thinly sliced
splash of champagne vinegar
1 tbs fresh lemon juice
Salt and black pepper, to taste

In a small mixing bowl, combine 2 tbsp olive oil, 1 tbsp garlic, romano cheese, oregano thyme and salt and mix well. 

Place skin side down on a greased baking dish or tin foil and cover the top with herb the mixture. Bake at 350 degrees F for 15 to 20 minutes or until salmon flakes easily with a fork.

In the meantime, add 1 tbsp olive oil to a large pan on medium heat and sauté shallots and remaining garlic until they begin to turn golden, about 4-5 minutes. Add chopped kale to the pan and cook, stirring, until tender, 3 to 4 minutes. Sprinkle with champagne vinegar and the lemon juice. Season to taste with salt and pepper.



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Julie M. said...

Fish is a favorite go-to dish in our house as well. You can't beat how healthy it is and the fact that all three of my boys will tear through it is an added bonus. This dish looks perfect and has me craving dinner at a mere 7:30 in the morning.:)

Magic of Spice said...

What a wonderful and healthy dish! I love this kale with shallots...beautiful stuff!