Garlic and Lemon-Crusted Salmon

with creamed kale and charred tomatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

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Something magical happens when you patiently fry slices of garlic until they're golden brown. These crispy little chips lend mellow garlic flavor and a pleasant crunch to this pan-seared salmon. Add in lemon zest for citrusy lightness, and the aromas alone are enough to win you over. The delicate creamed kale and charred tomatoes round out a meal packed with freshness and flavor.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Lemon
  • 1 Shallot
  • 11 oz. Kale
  • 4 oz. Grape Tomatoes
  • Info
    12 oz. Salmon Fillets
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    604
  • Carbohydrates
    25g
  • Fat
    42g
  • Protein
    39g
  • Sodium
    979mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Garlic Chips
    1

    Cook the Garlic Chips

    Line a plate with a paper towel. Slice garlic very thinly. Make sure to slice as thin and uniformly as possible. Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 12-15 minutes. Once garlic slices are golden brown, immediately remove to towel-lined plate and allow to cool. Reserve oil and pan. While garlic cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Zest and quarter lemon. Peel and halve shallot. Slice thinly. Stem kale and coarsely chop. Halve tomatoes. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Salmon
    3

    Cook the Salmon

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon fillets, skin side up, to hot pan. Reduce heat to medium and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer salmon to a plate, skin side down. Sprinkle salmon with lemon zest and top zest with crispy garlic. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Creamed Kale
    4

    Cook the Creamed Kale

    Return pan with garlic oil to medium-high heat. Add shallot to hot pan. Stir often until shallot begins to soften, 2 minutes. Add cream and ¼ cup water and bring to a boil. Once boiling, add kale and ¼ tsp. salt. Cover and reduce heat to medium. Cook until kale wilts and sauce has thickened, 4-5 minutes. Season to taste with salt and pepper. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Return pan used to cook salmon to high heat. Add tomatoes to hot pan and cook until lightly charred, 2-3 minutes. Season with a pinch of salt and pepper. Remove from burner. Peel salmon skin off with a fork if desired. Plate dish as pictured on front of card, squeezing lemon quarters over salmon. Bon appétit!