Atlantic Salmon with sauteed kale and baby spinach

As much as I love to cook, the last thing I want to do after a long stressful day of work is spend an hour cooking dinner.  This meal looks quite time consuming but came together in a matter of minutes (about 10).  I tend to buy my fish and freeze it immediately to keep it fresh for use another day.  The worst feeling is knowing you spent money on beautiful fish that sat in the fridge too long and went bad. Since I had already defrosted my fish (one fillet each of salmon and trout), I started looking in my fridge and pantry for side dish inspiration.  I found kale and baby spinach, and pesto immediately came to mind.  This side dish is essentially a warm, deconstructed pesto: a delicious way to get your leafy greens.

3 cups of chopped kale
2 cups of baby spinach
1/4 cup of minced Vidalia onion
2 cloves of garlic, minced
2 tbsp of olive oil
Salt to taste
Pecorino cheese (you can also use Parmesan if you’d prefer)
3-4 tsp of pine nuts (dry roasted on a skillet until lightly browned)
Lidded frying pan
Mixing bowl

Heat the olive oil at medium heat and add your garlic and onion.  Saute until the garlic has started to brown and the onion is translucent.  Add the kale, cover and saute for about 4 minutes until almost fully cooked.  IMG_5437

Add your baby spinach, mix and continue to saute another minute or two.


Immediately transfer your kale and spinach to a bowl, salt lightly and toss with your toasted pine nuts.  Grate some Pecorino cheese on the finished product once plated.

1 lb Atlantic Salmon
2 tbsp of olive oil
1 tsp chili flakes
2 tsp balsamic vinegar
2 cloves of garlic, minced
Salt to taste
Non stick frying pan

While your kale is sauteing, cook your fish.  Mix your olive oil, chili flakes, balsamic vinegar and salt: this is not a marinade, you will cook your fish in it.  Saute the minced garlic in a tiny bit of olive oil on medium heat, when it starts to brown add the rest of your olive oil mixture.  Place your fish flesh down until it’s browned on one side then flip.  Atlantic Salmon is a deliciously oily fish so don’t worry if it gets nice and crispy on the outside, it should still be beautifully cooked on the inside as long as you’re careful.  Once cooked, transfer your fish to a plate immediately to let it rest a few minutes before eating: this gives the juices and oils time to sink into the fish and keep it juicy and delicious.IMG_5438

Delicious, Italian inspired fish and leafy greens 🙂



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