Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • 2 - 6 ounce center-cut salmon filets
  • 4 tablespoons olive oil, divided
  • 1 tablespoon butter
  • ½ shallot, sliced
  • 2 garlic cloves
  • 4 cups kale (of any variety)
  • 1 grapefruit
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon sugar
  1. Preheat oven to 400 degrees.
  2. In a cast-iron skillet, heat one tablespoon of olive oil to a medium-high heat.
  3. Season salmon filets liberally with salt. Place salmon skin-side up in the skillet, cook 2-3 minutes until salmon is crispy. Do not try to move the fish, once it's ready, it will release from the pan. Flip over so the skin is down and pop into the oven to finish cooking. Cook another 2-3 minutes until salmon is finished cooking.
  4. In a medium skillet, heat butter over a medium-high heat. Add shallots, cook one minute. Add kale and garlic. Cook until kale is wilted, about five minutes. Season with salt and pepper. Set aside.
  5. Cut top and bottom off grapefruit. Using a knife cute the peel and pith off. Again using a paring knife, cut grapefruit segments out, making sure to cut into between membrane. Squeeze three tablespoons of juice out of remaining grapefruit.
  6. In a small bowl, whisk three tablespoons grapefruit, lemon juice, honey and sugar together. Slowly whisk in remaining olive oil. Season to taste with salt and pepper.
  7. Split kale between two plates. Top with salmon and spoon vinaigrette on top. Garnish with grapefruit segments.
Recipe by Cooking for Keeps at