Sheet Pan Blackened Salmon with Garlicky Kale
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Baked Salmon with Honey Mustard and Pecan-Panko Crust
- Slow-Roasted Salmon with French Herb Salsa
- Restaurant-Style Pan Seared Salmon
- Mirin Glazed Salmon
- Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I used sashimi grade salmon without skin and this dish was wonderful! Instead of using a ribbed baking sheet, I put the salmon on top of parchment paper after lightly spreading oil with my fingers. I baked sweet potatoes in the oven while preparing this protein/vegetable combo and it made for a marvelous meal.
This was so, so good! I thought a whole lime would be too much, but it was perfect. I’ll be making this regularly!
This recipe was to die for!! I used maple syrup instead of honey, and I used ½ the amount of honey. I also cooked five pieces of salmon instead of the four that the recipe calls for 😉 Everyone loved it; I’ll definitely do it again!!
I made this recipe on a weeknight for my family of four — definitely a winner! It’s delicious and easy. Don’t get thrown off by all the kale, as the recipe notes, it will shrink and it tastes a lot like chips, only better. I wish I had put more kale on the pan, surrounding the salmon. This recipe is definitely going into our rotation.
This was a very awesome dish ,,I would make this again …YUM!!!
I’ve made this recipe twice now and I’m not one to really duplicate recipes often!
This salmon recipe is so good and the garlicky kale, which I used spinach instead was amazing and perfect with the salmon.
Seasoning on salmon is subtle and isn’t like a blackened seasoning which I liked.
I replaced spinach instead of kale and it was perfect! The spinach gets very crispy which was so good. My husband said it was one of the best recipes I’ve ever made!
I have made this meal at least twice a month for the last few months. I follow the recipe exactly and it is one of the absolute favorites of my husband and I. Everything is perfect as long as you don’t overcook the fish so be be careful and check after the earliest suggested time. Last time I served with mashed cauliflower.
This was wonderful!
We love salmon so I’m always looking for new salmon recipes. We love garlic too so of course I had to try this one. It’s so easy and we even love the kale even though it’s not our favorite. In this recipe we like it! One time, because I had some on hand, I used spinach instead. Worked great! The drizzled honey is so good. This is great for a week night dinner but I’ve made it for company too. A big hit!
We eat salmon once a week (usually teriyaki style). Was looking for a new way to make salmon and love this recipe. It’s so simple and you’re getting in your greens too. Perfect for weeknights.