Seared Steakhouse Salmon with Roasted Potatoes & "Creamed" Kale

Seared Steakhouse Salmon

with Roasted Potatoes & "Creamed" Kale

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Traditional steakhouses are well known for a variety of gourmet dishes—including exceptional seafood. In this recipe, we’re making a hearty, steakhouse-inspired meal with delicious salmon fillets. We’re coating our fillets in a distinctive blend of warming spices (including two kinds of paprika, fennel seed and more) and sweet brown sugar, then pan-searing them. On the side, we’re serving up a duo of steakhouse staples: simple roasted potatoes and “creamed” kale—or kale sautéed with garlic, scallions and butter, then finished with Parmesan, for a lighter take on the classic.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Seared Steakhouse Salmon with Roasted Potatoes & "Creamed" Kale
Title
time-saving
tips & techniques
Curly Kale
Lemon
Butter
Parmesan Cheese
How To: Separate Leafy Greens from the Stems
How To: Mince Garlic
How To: Quarter and Deseed a Lemon
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Quarter and deseed the lemon.

Roast the potatoes:
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, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & chop the kale:
3 Cook & chop 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 kale; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ¼ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has evaporated. Transfer to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

Cook the salmon:
4 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. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; set aside in a warm place. Wipe out the pan.

Finish the kale:
5 Finish the kale:

While the potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cheese; stir to thoroughly combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked salmon fillets, finished kale and roasted potatoes between 4 plates. Garnish with the green top of the scallion and lemon wedges. Enjoy!

Tips from Home Chefs

Get Plans

Seared Steakhouse Salmon

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
How To: Mince Garlic
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Quarter and deseed the lemon.

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, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Cook & chop the kale:
3 Cook & chop 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 kale; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ¼ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has evaporated. Transfer to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

4 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. Coat the skinless side of each seasoned fillet in the spice blend. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; set aside in a warm place. Wipe out the pan.

Cook the salmon:
Finish the kale:
How To: Season to Taste
5 Finish the kale:

While the potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, butter and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cheese; stir to thoroughly combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked salmon fillets, finished kale and roasted potatoes between 4 plates. Garnish with the green top of the scallion and lemon wedges. Enjoy!

Plate your dish:
Browse Steps
1 of 6