Pan-Seared Salmon with Braised Kale, Tomatoes & Celery

Name: Pan-Seared Salmon with Braised Kale, Tomatoes & Celery
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (approx. 150g / 5oz each), skin on; 2 stalks celery, sliced; 1 bunch kale, stalks finely sliced, leaves roughly torn; 1 medium onion, thinly sliced; 2 tomatoes, roughly chopped; 2 scallions, thinly sliced; 1 lemon — half juiced, half cut into wedges to serve; 1 tsp smoked paprika; Salt and black pepper; 2 tbsp olive oil; 2 garlic cloves, thinly sliced; 100ml / scant ½ cup vegetable stock; 1 tsp capers (optional)

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Built by the community using celery, kale, salmon, onion, lemon, pepper, scallion, tomatoes

Crispy-skinned salmon fillets served over a vibrant braise of kale, celery, tomatoes and onion, finished with lemon and scallion. Simple, nourishing, and full of colour.

Dairy FreeGluten FreeStudent Kitchen

Cooking Ability Level

Prep

10 mins

Cook

20 mins

Serves

Difficulty

Easy

Budget

Reasonable

Calories

420

Ingredients

Serves2

2 salmon fillets (approx. 150g / 5oz each), skin on
2 stalks celery, sliced
1 bunch kale, stalks finely sliced, leaves roughly torn
1 medium onion, thinly sliced
2 tomatoes, roughly chopped
2 scallions, thinly sliced
1 lemon — half juiced, half cut into wedges to serve
1 tsp smoked paprika
Salt and black pepper
2 tbsp olive oil
2 garlic cloves, thinly sliced
100ml / scant ½ cup vegetable stock
1 tsp capers (optional)

1. For the braised vegetables: Heat 1 tbsp olive oil in a wide pan over medium heat. Add the onion and celery and cook for 5 minutes until softened. Add the garlic and cook for 1 minute more.

2. For the braised vegetables: Add the kale stalks and cook for 2 minutes, stirring. Then add the torn kale leaves, chopped tomatoes, stock, and capers if using. Season well with salt and pepper. Stir, cover loosely, and simmer on low heat for 10–12 minutes until the kale is tender and the tomatoes have broken down. Squeeze in half the lemon juice, taste, and adjust seasoning. Keep warm.

3. For the salmon: Pat the fillets dry with kitchen paper. Season the flesh side generously with salt, black pepper, and smoked paprika.

4. For the salmon: Heat 1 tbsp olive oil in a non-stick frying pan over medium-high heat until shimmering. Place the salmon skin-side down and press gently for the first 30 seconds to prevent curling. Cook for 4–5 minutes until the skin is golden and crisp and the fish is cooked about three-quarters of the way up. Flip and cook for a further 1–2 minutes. Rest briefly off the heat.

5. To serve: Spoon the braised kale and tomatoes onto plates. Lay the salmon skin-side up on top. Scatter over the sliced scallions and serve with lemon wedges on the side.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

420

Calories

36g

Protein

14g

Carbs

24g

Fat

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