Seared Salmon with Wilted Kale, Roasted Tomatoes & Pearl Couscous

This recipe is inspired by the first meal my husband and I ever made together. Now, my Duncan is a man of talents, but he doesn’t love cooking. Will he hang in the kitchen with me, chopping veggies while I make crazy concoctions? Yes. Am I worried he actually might starve without me? Also yes.

While the inspiration meal’s protein was homemade meatballs, I find seared salmon to be the perfect choice when paired with roasted tomatoes and pearl couscous. Also, I added kale, because that’s kinda what I do. But you can use spinach if you prefer. Another great substitute is orzo instead of pearl couscous. As far as the salmon goes, skin or no skin, that’s up to you! I prefer to cook salmon filets with the skin on - it just adds a layer of richness and keeps the fish so deliciously moist and flavorful.

Ingredients

4 Salmon Fillets, 4-6 oz each

1 cup cherry tomatoes, halved

2 cups kale, veined & chopped

1 large shallot, minced

4 cloves garlic, minced

Zest and juice of 1 lemon + More for garnish

2 cups cooked pearl couscous or orzo pasta

4 tablespoons butter

Extra virgin olive oil

1/2 tablespoon dried Italian seasoning

1/2 teaspoon red chili flakes + more for garnish

Splash red wine vinegar 1/2 cup roughly chopped parsley

Shaved Parm

Salt & Pepper to taste

Prep

1. Preheat the oven to 425°

2. Line a cookie sheet with parchment paper

3. Prep shallots, garlic, tomatoes, and kale

4. Pat the salmon filets dry with a paper towel and season with salt and pepper

Instructions

1. Toss the halved cherry tomatoes in olive oil and a pinch of salt & pepper. Arrange face down on the parchment-lined cookie sheet and roast in a preheated oven for 10-15 minutes, until they start to caramelize.

2. In a sauté pan, heat some olive oil over medium-low heat. Add shallots, sauté until translucent, about 2 minutes. Add minced garlic, and sauté until fragrant. Reduce the heat to low and cook the shallots down while preparing the salmon.

3. Heat a cast-iron skillet over medium heat with a drizzle of olive oil and 1 tbs butter. Add the salmon fillets to the hot skillet, skin-side down, and cook for 3-4 minutes. Flip, repeat, and finish with a healthy squeeze of lemon. Remove from the heat, cover with foil, and set aside.

4. Toss the roasted cherry tomatoes with the pearl couscous, along with the Italian seasoning, lemon zest, juice of red pepper flakes, and a small pinch of salt & pepper to taste.

5. Increase the temperature of the onion pan to medium, and add a drizzle of olive oil, if needed. Add the kale, tossing to coat to incorporate the shallots, and add 1/4 cup water to wilt the kale. Once all the water is absorbed, add a splash of red wine vinegar and a pinch of salt and pepper to taste.

6. Arrange the plate with 1/4 - 1/2 cup pearl couscous topped with the wilted kale, followed by the salmon fillet. Finish the dish with shaved parm, chopped parsley, an optional drizzle of a high-quality finishing oil, a pinch of red pepper flakes, and a lemon wedge.

Start to finish Cook time: 30-45 minutes

Servings: 4