The Pioneer Woman’s Teriyaki Salmon and Kale Sheet Pan Supper

Yield: 4 servings
Calories: 448
Theme: New
Rating:  This recipe has not been rated

This salmon is so simple and doesn’t require any lengthy marinating, but is super flavorful. The teriyaki sauce makes the salmon turn out flaky, juicy and absolutely delicious. This is one dinner idea your whole family will love!

 

Recipe from The Pioneer Woman Cooks: Come and Get It! by Ree Drummond

Ingredients

  • 1 large bunch kale
  • 1 tbsp olive oil
  • 4 (6 to 8 oz) salmon fillets
  • Kosher salt and black pepper
  • 1/2 cup teriyaki sauce (thick kind)

Directions

1. Preheat oven to 425°F.

 

2. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems.

 

3. Tear the leaves into smaller chunks.

 

4. Drizzle the kale with olive oil and toss, making sure the olive oil lightly coats all the pieces.

 

5. Nestle the salmon among the kale leaves (skin side down if your fillets have skin).

 

6. And sprinkle them with salt and pepper.

 

7. Drizzle a couple of teaspoons with teriyaki sauce over each fillet.

 

8. And brush it to lightly coat the surface.

 

9. Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn (it should brown a little around the edges).

 

10. Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon.

 

11. Let sit for a couple of minutes before serving.

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