Paprika-Spiced Salmon

with Sautéed Kale & Roasted Potatoes

40 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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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!