Grilled Salmon with Kale Sauté

Grilled Salmon with Kale Sauté

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From: Diabetic Living Magazine

In this healthy dinner recipe, salmon fillets are seasoned with a zesty dry rub, grilled and served with a simple side—lemon-seasoned sautéed kale and shallots. Sometimes simple is best!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 (5 ounce) fresh or frozen skinless salmon fillets, about 1 inch thick
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon finely chopped shallot
  • 1 small clove garlic, minced
  • ½ teaspoon olive oil
  • 6 ounces fresh kale, torn (discard stems)
  • ½ teaspoon finely shredded lemon peel
  • Dash salt
  • Lemon wedges


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, ⅛ teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.
  2. For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.
  3. In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.

Nutrition information

  • Serving size: 1 salmon fillet and about 1½ cups kale
  • Per serving: 357 calories; 21 g fat(5 g sat); 2 g fiber; 11 g carbohydrates; 32 g protein; 78 mg cholesterol; 2 g sugars; 340 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 4 medium-fat protein, 2 vegetable

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