Ingredients for Teriyaki Salmon and Kale Sheet Pan Supper

• 1 large bunch kale

• 1 tablespoon olive oil

• 4 (6–230g ) salmon fillets

• Kosher salt and black pepper

• 120ml store-bought teriyaki sauce (look for the thick kind)

Preheat the oven to 218°C. Strip the stems and centre ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.

Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.

Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.

Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.)

Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.