Pan-Seared Salmon with Citrus Glaze and 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.

Tender pan-seared salmon fillets glazed with a tangy citrus sauce, served over garlicky wilted kale. This Mediterranean-inspired Father’s Day recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, and 1/4 tsp red pepper flakes. Set aside this citrus glaze.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Place the salmon skin-side down and cook for 4-5 minutes until the edges are crispy.
  3. Step 3: Flip the salmon and cook for another 3-4 minutes until just cooked through. Remove salmon and tent with foil to keep warm.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 6 cups chopped kale and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring frequently, for 4-5 minutes until kale is wilted but still bright green.
  5. Step 5: Return salmon to the skillet and pour the citrus glaze over the fillets. Cook for 1-2 minutes more, spooning glaze over salmon until it thickens slightly and coats the fish.
  6. Step 6: Serve each salmon fillet on a bed of wilted kale with extra glaze spooned on top.

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