Sheet Pan Blackened Salmon With Garlicky Spinach Recipes

SHEET-PAN BLACKENED SALMON WITH GARLICKY KALE

Sheet-Pan Blackened Salmon with Garlicky Kale image

From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ teaspoon sweet paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
Salt
5 tablespoons extra virgin olive oil, divided
4 (6 to 8-ounce portions) salmon fillets, skin on
1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
2 garlic cloves, minced
1 tablespoon honey
Grated zest and juice of 1 lime

Steps:

Preheat the oven to 400°F and set an oven rack in the lower-middle position.
Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

Nutrition Facts : Calories 557, Fat 41 g, Carbohydrate 11 g, Protein 38 g, SaturatedFat 8 g, Sugar 6 g, Fiber 3 g, Sodium 591 mg, Cholesterol 94 mg

SHEET PAN BLACKENED SALMON WITH GARLICKY KALE

Sheet Pan Blackened Salmon with Garlicky Kale image

Provided by Alex Guarnaschelli

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons extra-virgin olive oil, divided use
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey

Steps:

Preheat oven to 400F. Set an oven rack in the lower-middle position.
Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.

SHEET PAN BLACKENED SALMON WITH GARLICKY SPINACH

Sheet Pan Blackened Salmon with Garlicky Spinach image

This is my modified weeknight version of Louisiana chef Paul Prudhomme's classic and legendary blackening technique. Traditionally you dip the protein, typically redfish, in melted butter and then in a mix of spices (a sort of local Louisiana masala) that often includes dry mustard, ground garlic, ginger, and cayenne pepper. When the protein is seared in a roaring-hot (usually cast-iron) pan, the butter and spices almost form a crust, giving the fish a charred and spicy exterior. To save some steps and make this a complete meal, I sift the spices evenly over olive oil-drizzled fish instead (if you don't have a strainer or sieve, sprinkle the spices directly over the fish). The garlicky spinach is a simple side dish to fit into any meal. You can also use it as the base for a salad and top it with roasted chicken, meat or fish. Add some roasted nuts for crunch or Parmesan cheese for richness. Or, just keep it super simple...

Provided by Alex Guarnaschelli

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1 tablespoon honey
Grated zest and juice of 1 large lime
1 tablespoon extra-virgin olive oil
1 garlic clove, lightly smashed but still intact
1 pound fresh spinach, stemmed and thoroughly washed
Kosher salt
1 tablespoon red wine vinegar

Steps:

Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.

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