Teriyaki salmon and kale sheet pan supper recipe idea

Ingredients for Teriyaki salmon and kale sheet pan supper

• 1 large bunch kale

• 15 ml olive oil

• 680–900 g salmon fillets

• kosher salt, black pepper

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

How to make Teriyaki salmon and kale sheet pan supper

1. Preheat the oven to 220°C (conventional).

2. Strip the stems and central ribs from the kale leaves, then place the leaves on a baking tray. Discard the ribs and stems. Tear the leaves into smaller chunks.

3. Drizzle the kale with olive oil and toss to ensure all pieces are lightly coated.

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

5. Bake for about 10 minutes, shaking the tray once to prevent the kale from burning; it should brown slightly around the edges.

6. Warm the remaining teriyaki sauce in the microwave for about 15 seconds, then pour it over each piece of salmon. Allow to sit for a couple of minutes before serving. Enjoy!

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.