Broiled Salmon With Sauteed Kale
By Lynn Grieger, RD, CDE, CPT for Summit Medical Group
Reviewed by Susan Canonico, RD
Try this delicious, healthy salmon recipe to help promote your eye and overall health!
- 2 4-ounce salmon fillets with skin
- 2 1/2 tablespoons of olive oil
- 3 or 4 large kale leaves, washed with stems removed
- 2 minced garlic cloves
- 1 chopped peach
- 1 teaspoon of cider vinegar
- Salt and pepper to taste
- Rub salmon fillets with olive oil and sprinkle them with salt and pepper.
- Place the fillets skin side down on a foil-lined tray.
- Broil for 8 to 10 minutes until the fish flakes easily, appears opaque, and the internal temperature of the fish is 140 F.
- Heat 1 tablespoon of olive oil in a medium skillet.
- Add kale and garlic and saute for 2 to 3 minutes.
- Add the chopped peach and continue to saute until the kale wilts, the garlic is fragrant, and the peaches are slightly brown.
- Remove the mixture from the heat.
- Stir in 1 teaspoon of cider vinegar.
- Add salt and pepper to taste.
- Place broiled salmon atop the kale, peach, and garlic mixture.
|Serving Size 2 ounces|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14g|
|Saturated Fat 12g||60%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Monterey Bay Aquarium Seafood Watch, which focuses on health and sustainable seafood practices, recommends eating wild Alaskan salmon.