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Paprika-Spiced Salmon
with Sautéed Kale & Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
Tonight's dish is inspired by classic steakhouse fare. Our salmon gets a smoky-sweet lift from two kinds of paprika and a bit of brown sugar (which caramelizes as the fish sears). On the side, we're serving roasted Yukon Gold potatoes and sautéed kale. Adding in a bit of butter and cheese lends delicious richness to the tender greens, garnished with roasted almonds for a touch of crunch.
Get Cooking-
NutritionPER SERVING
-
Calories610 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Roughly chop the almonds.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Start the kale:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off.
4
Finish the kale:
Add the butter and 2 tablespoons of water to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cheese. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
5
Cook the salmon:
While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Season the skinless side of each fillet with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked to your desired degree of doneness. Turn off the heat.
6
Serve your dish:
Divide the cooked salmon fillets, finished kale, and roasted potatoes among 4 dishes. Garnish the kale with the almonds. Garnish the potatoes with the green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Roughly chop the almonds.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Start the kale:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off.
4
Finish the kale:
Add the butter and 2 tablespoons of water to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cheese. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
5
Cook the salmon:
While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Season the skinless side of each fillet with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked to your desired degree of doneness. Turn off the heat.
6
Serve your dish:
Divide the cooked salmon fillets, finished kale, and roasted potatoes among 4 dishes. Garnish the kale with the almonds. Garnish the potatoes with the green tops of the scallions. Enjoy!
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