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Sheet-Pan Blackened Salmon with Garlicky Kale

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From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.

Modestly adapted from Alex Guarnaschelli’s gorgeous new cookbook, Cook with Me: 150 Recipes For the Home Cook, this sheet-pan blackened salmon with garlicky kale makes a wonderful weeknight dinner. In fact, the recipe is so quick, delicious, and healthy, it’s worth the cost of the book alone. Before roasting, the salmon fillets are coated with olive oil and sprinkled with blackening seasoning — a blend of paprika, cayenne pepper, garlic powder, dry mustard, and oregano — which is delicious in and of itself. Then, before serving, the salmon is drizzled with honey and lime to brighten the flavor. The garlic-tossed kale is roasted right alongside the fish until slightly crispy, making a lovely side dish.

What You’ll Need To Make Blackened Salmon with Garlicky Kale

blackened salmon and kale ingredients

Step-by-Step Instructions

Begin by making the blackening seasoning. In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt. blackened salmon seasoning mix

Stir until evenly mixed and no lumps remain.

blackening seasoning

Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil.

salmon drizzled with oil on sheet pan

Sprinkle the spice mix evenly over the salmon.

salmon sprinkled with blackening seasoning mix

Prepare the Kale: In a medium bowl, combine the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt.

kale, olive oil, and garlic in bowl

Using tongs, toss well.

tossed kale in bowl with tongsArrange the kale all around (but not covering) the salmon; it’s okay to pile it up a bit, as it will shrink significantly as it roasts.

kale and salmon arranged on sheet pan ready to bake

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish.

drizzle blackened salmon with honey and lime

Serve immediately and enjoy.

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Sheet-Pan Blackened Salmon with Garlicky Kale

From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • ½ teaspoon sweet paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • Salt
  • 5 tablespoons extra virgin olive oil, divided
  • 4 (6 to 8-ounce portions) salmon fillets, skin on
  • 1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • Grated zest and juice of 1 lime

Instructions

  1. Preheat the oven to 400°F and set an oven rack in the lower-middle position.
  2. Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
  3. Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
  4. Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 557
  • Fat: 41 g
  • Saturated fat: 8 g
  • Carbohydrates: 11 g
  • Sugar: 6 g
  • Fiber: 3 g
  • Protein: 38 g
  • Sodium: 591 mg
  • Cholesterol: 94 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Have made this before, as written, and all of us loved it! Flavorful and healthy which is a bonus. I wanted to make it again but have a box of baby kale that needs to be used up – would it work here?

    • — Asha on January 21, 2023
    • Reply
    • Hi Asha, Glad you like it. You can use baby kale here, but it will have a different texture — rather than crisping up, it will wilt and soften. It will still be good — just different.

      • — Jenn on January 23, 2023
      • Reply
  • My absolute favorite salmon recipe! My only question is how could it not be completely over cooked at 10-14 minutes? I bake at 7-8 min & it’s perfect!

    • — Ann on January 7, 2023
    • Reply
  • This recipe is simply amazing! We recently bought some salmon to change up dinners and try out new recipes. This recipe ticked all of the boxes. It was so easy to prep and fix on a weeknight and the whole meal was delicious. The salmon was perfect, and I’ve had very little experience cooking salmon, and tasted wonderful. The kale was also perfect. Our kale crisped up into nice kale “chips” almost. Paired with focaccia for an easy, delicious, and filling weeknight meal. Husband said this should definitely be a regular rotation. Thank you, Jenn!

    • — Lilee on December 20, 2022
    • Reply
  • Love this recipe! Been making this at least 1x per week for a while. Easy, healthy and so delicious!

    • — Beth S. on November 30, 2022
    • Reply
  • I want to make this dish but don’t want to have to scrub my sheet pan after. Would the salmon and kale still cook and crisp the same if I used parchment on top of the pan?

    • — Judy W. on November 26, 2022
    • Reply
    • Hi Judy, I think it should be fine. Enjoy!

      • — Jenn on November 27, 2022
      • Reply
  • Hi Jenn, could I substitute baby spinach for the kale? If so, would the cooking time be the same? Thanks! Ally in New Jersey

    • — Ally O'Connor on November 26, 2022
    • Reply
    • Hi Ally, Yes, you could use spinach here; just keep in mind that the spinach will wilt. The timing should be the same. Please LMK how it turns out!

      • — Jenn on November 27, 2022
      • Reply
  • Jenn – Would love to try this on the grill with out the kale. Do you think the rub and olive oil and then follow with the honey and lime drizzle work? Or will it lose its overall taste without the kale?

    • — Diane on November 6, 2022
    • Reply
    • Hi Diane, I think this would be nice on the grill and it’s perfectly fine to cook the kale and the salmon separately. It will still be delicious. Hope you enjoy!

      • — Jenn on November 7, 2022
      • Reply

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