Sheet Pan Blackened Salmon with Garlicky Kale
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From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Modestly adapted from Alex Guarnaschelli’s gorgeous new cookbook, Cook with Me: 150 Recipes For the Home Cook, this sheet-pan blackened salmon with garlicky kale makes a wonderful weeknight dinner. In fact, the recipe is so quick, delicious, and healthy, it’s worth the cost of the book alone. Before roasting, the salmon fillets are coated with olive oil and sprinkled with blackening seasoning — a blend of paprika, cayenne pepper, garlic powder, dry mustard, and oregano — which is delicious in and of itself. Then, before serving, the salmon is drizzled with honey and lime to brighten the flavor. The garlic-tossed kale is roasted right alongside the fish until slightly crispy, making a lovely side dish.
What You’ll Need To Make Blackened Salmon with Garlicky Kale
Step-by-Step Instructions
Begin by making the blackening seasoning. In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt. 
Stir until evenly mixed and no lumps remain.
Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil.
Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: In a medium bowl, combine the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt.
Using tongs, toss well.
Arrange the kale all around (but not covering) the salmon; it’s okay to pile it up a bit, as it will shrink significantly as it roasts.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish.
Serve immediately and enjoy.
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Sheet Pan Blackened Salmon with Garlicky Kale
From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Ingredients
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- Salt
- 5 tablespoons extra virgin olive oil, divided
- 4 (6 to 8-ounce portions) salmon fillets, skin on
- 1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
- 2 garlic cloves, minced
- 1 tablespoon honey
- Grated zest and juice of 1 lime
Instructions
- Preheat the oven to 400°F and set an oven rack in the lower-middle position.
- Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
- Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
- Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 557
- Fat: 41 g
- Saturated fat: 8 g
- Carbohydrates: 11 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 38 g
- Sodium: 591 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this tonight for my dinner party-it was a runaway hit!! Even the non kale eaters loved it and asked for seconds. My only change was to put in 1/2 of the cayenne pepper, which was perfect for me.
I also loved how easy it was to prepare, cook and cleanup-
It was also lovely to look at , with the green kale complimenting the pink salmon
Definitely will make again
Joanne Crantz
Although I love all your recipes, this was the first that I felt compelled to review, it was that good!!
Made this tonight and will definitely be making it again and again! So easy and delicious.
I just made this tonight. Excellent! Very easy to prepare too. I didn’t have any kale on hand so I used chard. It worked perfectly. Served with rice pilaf. The overall result is something that you would be quite satisfied getting in a high end restaurant.
I made this for dinner this past week and it was fantastic! The salmon and kale came out perfect. So easy for a weeknight meal. My 13 year old loved the kale!
Another great meal, thank you.
I made this and it was delicious! I am not a big salmon fan but trying to eat healthier. My daughter loves Salmon and when she comes home from college she wants me to make this for her because I told her how good it was! Only thing was my Kale burned…LOL I followed the recipe so I don’t know why it burned. I am going to fix this again but going to roast the Kale separately. I cooked it on 400degrees for 15min. The Salmon came out perfect! I didn’t have a ribbed pan so I just used a regular sheet pan. Thank you so much for making the cookbook and sharing your recipes, you don’t know how much it means to me coming from someone who don’t know anything about cooking, to following your recipes and making delicious meals!
Made this for a weeknight dinner and it was fast and fabulous! Everyone loved it including small kids. Will definitely make this again!
This was so good and I’m not a big fan of kale. I used parchment paper on the sheet pan so cleanup was easy! Thanks for another winner!!
Made this for dinner tonight for the first time. It is delicious and easy to make on a week night. I served it with a bulgar salad. I told my daughter about the recipe so she can make it too. Thank you.
This was excellent! Perfect weeknight meal!!
This was absolutely delicious! I cut down on the olive oil and yielded great results. The honey and lime at the end is very complimentary and really makes the dish. I must have bought the wrong kind of kale because mine was burnt to a crisp but still yummy/garlicky. I’ll make this again! And soon 🙂