Pan-Seared Lemon Garlic Salmon with Wilted Kale

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple pan-seared salmon fillet infused with lemon and garlic, served over tender wilted kale for a nutritious meal. This seafood recipe, ready in about 22 minutes, pairs salmon fillets, olive oil, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the salmon fillets skin side down in the skillet and cook for 4-5 minutes without moving, until the edges are crispy and golden.
  3. Step 3: Flip the salmon and add 3 thinly sliced garlic cloves to the pan. Cook for 2 more minutes while spooning the garlic-infused oil over the fillets. Squeeze 2 tbsp fresh lemon juice over the salmon and remove from heat.
  4. Step 4: In a separate pan, heat the remaining 1 tbsp olive oil over medium heat. Add 4 cups chopped kale, 0.25 tsp red pepper flakes, and sauté for 3-4 minutes until kale is wilted but still vibrant.
  5. Step 5: Serve the salmon fillets atop the wilted kale, spooning any remaining lemon-garlic oil from the pan over the top.

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