Description
Lemon Kale Pasta with Salmon is a light and bright dish that will be ready in just 20 minutes. It's a perfect weeknight dinner that's bursting with flavor!
Ingredients
Scale
- 2 (4 ounce) salmon filets
- 1 tablespoon of extra virgin olive oil, plus more for brushing on the salmon
- 4 ounces angel hair pasta, or spaghetti
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus more for serving
- 2 cups chopped kale, with large stems removed
- parmesan cheese, for serving
- lemon wedges, for serving
- salt and freshly cracked pepper
Instructions
- Prepare the salmon. Preheat the oven to 450°F. Pat the salmon dry with a paper towel. Place, skin side down, on a foil lined baking sheet. Brush the tops and sides with olive oil. Season with salt and pepper.
- Bake the salmon. Bake for 10-12 minutes, then broil for 1-2 more minutes to get the tops a little crispy. The salmon is done when it easily flakes and is opaque inside.
- Make the pasta. Meanwhile, cook the pasta according to package directions. When finished, strain the pasta, reserving ¼ cup of the water.
- Cook the kale. While the pasta cooks, cook the kale. Heat the olive oil in large skillet over medium-low heat. Add the garlic, and cook for about 30 seconds until fragrant. Add the lemon juice, lemon zest, and kale. Cook for 2-3 minutes, stirring occasionally, until the kale begins to wilt. Add in the cooked pasta and toss until combined. Pour in reserved pasta water, 1 tablespoon at a time, as needed. Finish off with an extra drizzle of olive oil if desired.
- Serve. Divide the pasta and kale mixture between 2 plates. Top each with a salmon filet. Serve, topped with parmesan cheese, extra lemon zest, and lemon wedges for squeezing. Enjoy!
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 2.5 g
- Sodium: 325 mg
- Fat: 18.3 g
- Saturated Fat: 3.5 g
- Carbohydrates: 45.9 g
- Fiber: 2.6 g
- Protein: 35.4 g
- Cholesterol: 61.5 mg