There are a few qualities that I like in my weeknight meals:
Quick.
Easy.
Short ingredient list.
Full of flavor.
If the entire meal can be made in one baking dish, that’s even better.
I put this dish together a few weeks ago on a whim, thinking that the flavor combination could work. They worked so well that I’ve made it once a week since then!
by The Splattered Apron
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Keywords: bake entree salmon
- 2-3 tablespoons honey mustard
- 1-2 tablespoons minced tarragon
- 1 lemon, zested and sliced thin
- salmon filet for 2 {a pound or less}
- less than a 1/4 cup panko bread crumbs
- a spray of olive oil
- baked kale
Preheat the oven to 400 degrees.
Place the baked kale in a baking dish.
Put the salmon filet on top of the kale.
Spread the honey mustard evenly over the salmon.
Coat with the tarragon and lemon zest, sprinkle with panko bread crumbs.
If you have spray olive oil, give the panko a very light spritz, otherwise drizzle very lightly.
Cover the salmon with lemon slices.
Reduce the heat of the oven to 350 degrees.
Bake the kale and spinach for 15 minutes. If you prefer salmon to be cooked more, continue baking and check in 5 minute increments.
Serve immediately.
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Disregard the fact that the panko bread crumbs are on top of the lemons in the pictures. Go by the recipe, it’s better.
Kale and salmon are two super foods that I could eat every day. If it’s possible for a dish to be light and hearty at the same time, this is that dish. The lemon keeps it fresh and bright while the honey mustard provides a sweet tang.
This dish has earned a permanent spot in my dinner rotation.
Enjoy!
Oh, hi. I write a blog. You may or may not remember that, but I think my hiatus should be over. Right now, I’m sitting in the public library near our house using their WiFi. So is Jeromy. It’s a wild and crazy Tuesday night for our family 
Lately, I have had a serious thing for kale. I tried kale for the first time last year after reading about it on some blogs. I’ve always been a huge fan of green, leafy vegetables so kale is right up my alley. Now that I’m pregnant, I don’t simply like an ingredient, I NEED that ingredient. Thus, we’ve been eating a lot of kale.
This preparation is really simple. I’m not even going to give you very strict measurements, just do everything to taste.
Ingredients:
- 1 pound {or more} of kale, washed and hard stems removed
- 3-4 tablespoons of olive oil {start with less and add if necessary}
- salt
- pepper
Method:
Preheat the oven to 350 degrees.
Mix all of the ingredients together in a bowl.
Once the kale is nicely coated, spread it evenly in a baker.
Bake for 15-20 minutes. If you want to bake it longer, just keep an eye on it so that the kale doesn’t burn. Some of it should be browned on top when removed from the oven.
The pieces of kale on the top will come out nice and crunchy, like kale chips and the layers beneath will be chewy. It’s a great contrast in texture.
Library’s closing soon…but here’s a picture of us on the day we started moving into our house:
Eat your greens!
by Lisa on April 18, 2011
I’m an honest person. So I’m going to tell you honestly, that life in our house is crazy right now. We’re moving in less than 2 weeks, getting closer and closer to the birth of our baby girl and starting to deal with arranging for childcare when I go back to work. My hormones have been raging and I go from yelling to crying to laughing in a matter of minutes. Then back to crying.
I find comfort in cooking. So tonight, when I was feeling overwhelmed and crazy, I went into the kitchen to prepare a delicious meal for us and a hearty soup for lunch. Tonight, I just wanted to cook, I didn’t want to take pictures along the way.
I found this recipe for Baked Pork Chops with Swiss Chard on the Food & Wine website. It sounded quick, easy and delicious. Unfortunately, the grocery store didn’t have any Swiss chard so I substituted with kale. The finished product:
I only used two pork chops even though the recipe called for four. But I did use a pound of kale—we like our greens! I also used Robusto cheese instead of Fontina, since we had it on hand.
After dinner, I made Jenna’s Chicken Tortilla Soup for lunches. Jeromy used to buy his lunch every day and he always raved about the chicken tortilla soup at a deli near his office. For YEARS we’ve been trying different chicken tortilla soup recipes, hoping to find the one. My fingers are crossed that this is it
After 2 hours in the kitchen, I feel a lot more relaxed than I did when I got home from work today. How about you? Does cooking help you unwind or is it just the opposite? Share in the comments!
