One-Pot Tuscan Salmon with Kale
DATE: February 04, 2025
- Time: 30 mins
- Serves: 4
Featured product
Let The Good Thymes Roll
Italian Spice Blend
Let The Good Thymes Roll Refill
Italian Spice Blend
- 4 skin on salmon fillets (about 1 ½ lbs)
- 1 tbsp olive oil + more for spraying
- 2 tbsp Let the Good Thymes Roll Italian Spice Blend (separated)
- ½ yellow onion, diced
- 4 cloves garlic, minced
- ½ bunch of kale, spines removed and roughly chopped
- zest of one lemon
- ½ cup sun dried tomatoes in oil, drained and diced
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- sea salt and pepper
Directions
- Spray the bottom of a large skillet with olive oil. Using a piece of parchment paper, line the bottom of the pan and spray with another thin layer of olive oil on top.
- Heat the pan over medium high heat, when hot, add the salmon skin-side down.
- Sprinkle the tops of the salmon with sea salt and pepper and 1 tbsp Let the Good Thymes Roll Italian Spice Blend.
- When the salmon skin gets crisp-5-7 minutes, gently turn each piece over and let cook for two minutes.
- Remove from the pan to a plate and set aside.
- Carefully drain the excess oil from the parchment paper into the same pan and discard. If needed, add the remaining tbsp olive oil to the pan.
- When hot, add the onions and sauté until translucent-about 2-3 minutes.
- Add the garlic, sun-dried tomatoes, lemon zest and stock. Stir well.
- Add sea salt and pepper and the remaining tbsp of Let the Good Thymes Roll spice blend. Stir and then bring to gently boil.
- Add the cream and incorporate. Reduce the heat to medium.
- Once the mixture begins to gently boil, nestle the salmon back into the pan, reduce the heat to look and cook all together for an additional 5 minutes.
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