Teriyaki Salmon with Broccolini and Kale

10 INGREDIENTS • 10 STEPS • 30MINS

Teriyaki Salmon with Broccolini and Kale

This meal comes together fast and features delicate salmon with a sweet and savory glaze, good-for-you broccolini and healthy, tasty kale, all roasted at the same time in the oven. A touch of heat from chili flakes and a sprinkling of lemon zest really bring this dish to life.
Love This Recipe?
This meal comes together fast and features delicate salmon with a sweet and savory glaze, good-for-you broccolini and healthy, tasty kale, all roasted at the same time in the oven. A touch of heat from chili flakes and a sprinkling of lemon zest really bring this dish to life.
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

Ingredients

Servings
2
us / metric
Tuscan Kale
1 bunch
Tuscan Kale
Broccolini
1 3/4 cups
Broccolini
Lemon
1
Lemon
Salmon Fillet
2
Salmon Fillets
Garlic
1 clove
Garlic
Teriyaki Sauce
1/2 cup
Teriyaki Sauce
Used Soy Vay Veri Veri Teriyaki Sauce
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Olive Oil
1 Tbsp
Olive Oil
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
438
Fat
15.6 g
Protein
28.0 g
Carbs
51.0 g
Love This Recipe?
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

Hide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Pat dry Salmon Fillets (2) with paper towels.
step 3
Place the salmon fillets in a baking dish and pour Teriyaki Sauce (1/2 cup) over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
step 3 Place the salmon fillets in a baking dish and pour Teriyaki Sauce (1/2 cup) over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
step 4
Zest the Lemon (1) and thinly slice the Garlic (1 clove); set aside.
step 5
Cut the leaves off the Tuscan Kale (1 bunch) stems and discard stems. Cut the leaves into 2 inch pieces; set aside.
step 6
Trim the ends off the Broccolini (1 3/4 cups) and discard. Cut into 2-inch pieces; set aside.
step 6 Trim the ends off the Broccolini (1 3/4 cups) and discard. Cut into 2-inch pieces; set aside.
step 7
Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with Olive Oil (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss to thoroughly combine.
step 7 Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with Olive Oil (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss to thoroughly combine.
step 8
Nestle the salmon fillets between the kale and broccolini (discard the remaining marinade) and roast in the oven for 8 to 10 minutes, or until the vegetables are tender and the salmon is cooked through.
step 8 Nestle the salmon fillets between the kale and broccolini (discard the remaining marinade) and roast in the oven for 8 to 10 minutes, or until the vegetables are tender and the salmon is cooked through.
step 9
Sprinkle the lemon zest and Crushed Red Pepper Flakes (1/4 tsp) over the salmon and vegetables.
step 10
Divide the vegetables between two plates. Top each portion with a salmon fillet.
step 10 Divide the vegetables between two plates. Top each portion with a salmon fillet.

Tags

Dairy-Free
American
Asian
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Meals for Two
Quick & Easy
Japanese
Salmon
Vegetables
top