Description

This Lemon Brown Butter Salmon with Lemon Parmesan Kale Salad stands out for its vibrant flavors and simple preparation. The rich salmon, bright lemon, and crispy kale come together to create a delightful meal fit for any occasion. Perfect for family dinners or gatherings, this dish is both easy to make and visually stunning!

Ingredients

Scale

4 salmon filets (about 5 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
1 lemon (juiced and zested)
1 tablespoon fresh chives (minced)
4 cups kale
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/8 teaspoon black pepper (to taste)
1/3 cup breadcrumbs
1/4 cup Parmigiano-Reggiano cheese (freshly grated)

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Instructions

Season the salmon filets with salt and black pepper on both sides.
Melt butter in a skillet over medium heat until browned, about 2-3 minutes.
Cook the salmon skin-side up for 3 minutes, then flip and add lemon zest and juice. Cook for another 3 minutes until cooked through.
Transfer salmon to a serving platter and drizzle with remaining brown butter. Garnish with chives.
Prepare the kale by tearing into bite-size pieces and placing in a bowl.
Massage kale with olive oil and salt for a couple of minutes until tender.
Add lemon juice, zest, and pepper to the salad. Toss with breadcrumbs and Parmesan cheese.

Notes

For a gluten-free option, substitute breadcrumbs with almond flour or crushed gluten-free crackers.
Choose wild-caught or sustainably farmed salmon for the best quality and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 salmon filet with salad
Calories: 420
Sugar: 2g
Sodium: 460mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg