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!
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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.
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.
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