Salmon with Sautéed Garlic Kale and Roasted Sweet Potato on a plate

Salmon with Sautéed Garlic Kale and Roasted Sweet Potato

Written by Jason McKinney on

Last Updated on January 15, 2025

Bring elegance to your table with this Salmon with Sautéed Garlic Kale and Roasted Sweet Potato dish! Crispy, golden salmon fillets are paired with tender kale infused with garlic, red pepper flakes, and a hint of thyme. Add perfectly roasted sweet potatoes topped with creamy yogurt, and you’ve got a meal that’s wholesome, flavorful, and satisfying. For an extra touch, serve with a vibrant chunky pesto. Perfect for weeknights or special dinners!

Salmon with Sautéed Garlic Kale and Roasted Sweet Potato on a plate

Salmon with Sautéed Garlic Kale and Roasted Sweet Potato

Enjoy a wholesome meal with flaky salmon, garlicky sautéed kale, and perfectly roasted sweet potatoes topped with creamy yogurt. Simple, vibrant, and packed with flavor!
No ratings yet
Print Pin
Protein: greek yogurt, salmon, salmon fillets
Cut: Salmon Fillet
Course: dinner, Lunch, Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2

Ingredients

For Filet Mignon

  • 2 ButcherBox Salmon Fillets 
  • 1 tbsp Butcherbox Rancher’s Seasoning
  • 1 tbsp of butter
  • 2 garlic cloves

For Sautéed Kale 

  • 2 bunches of lacinato kale
  • 4 garlic cloves
  • 1/2 tsp red pepper flakes
  • 1/2 tsp thyme
  • 3 tbsp olive oil
  • 1 lemon (zest and juice)
  • 2 tsp red wine vinegar

For the Sweet Potato 

  • 2 sweet potatoes
  • 1 tbsp of olive oil
  • 1 tbsp of Butcherbox Rancher’s Seasoning
  • 2 tbsp yogurt
  • 3 sprigs of thyme

Instructions

Preparation

  • Preheat your oven to 400°F 
  • Wash sweet potatoes, cut them in half lengthwise, and poke holes with a fork. 
  • Rub each sweet potato with olive oil and sprinkle with Butcherbox Rancher’s seasoning. 
  • Place on a baking sheet and roast for 35 minutes. 

How to Cook 

  • Pat salmon fillets dry with a paper towel and season both sides with ButcherBox Rancher’s Seasoning. 
  • Heat a skillet over medium-high heat and add 1 tablespoon olive oil. 
  • Place salmon fillets skin-side down and cook for 4 minutes until the skin is crispy. 
  • Flip the fillets, add butter and garlic to the skillet, and baste the salmon for 2-3 minutes. 
  • Transfer the skillet to the oven and cook for 5-6 minutes until the salmon is fully cooked but still tender. 
  • De-stem the kale and slice the leaves into strips. 
  • Heat the same skillet over medium-high heat and add olive oil. 
  • Add garlic, kale, red pepper flakes, thyme, and cook for 2-3 minutes, stirring frequently. 
  • Zest the lemon into the kale and add red wine vinegar. Stir to combine and remove from heat. 
  • Place a dollop of Greek yogurt on each roasted sweet potato half. 
  • Arrange sautéed kale on the plate, place the salmon fillet on top, and serve with the roasted sweet potatoes. 

Notes

Optional: Pesto Sauce
Ingredients:
No blender chunky pesto sauce
One cup of basil
Quarter cup of walnuts
1 tablespoons Parmesan cheese
1 lemon
4 tbsp of olive oil
2 garlic cloves
How to make:
In a bowl, mix minced garlic, chopped walnuts, chopped basil, Parmesan cheese, lemon juice, and olive oil. Stir until combined.
Share on Pinterest!Pin at @Butcher_Box!

 

Tweet
Pin
Share