How To Make Healthy Salmon with Kale, Asparagus, and Roasted Tomatoes

Ingredients:

• 4 salmon fillets (about 6 oz each), skin-on or skinless according to preference
• 1 bunch asparagus, tough ends trimmed
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, sliced
• Salt and black pepper to taste
• Optional: Fresh herbs such as thyme or rosemary for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with minced garlic, salt, and black pepper. Toss to coat.
   • Arrange the asparagus spears on another baking sheet. Drizzle with the remaining olive oil and season with salt and black pepper.
3. Roast the Vegetables:
   • Place both baking sheets in the preheated oven. Roast the cherry tomatoes for about 20-25 minutes, or until they start to burst and caramelize.
   • Roast the asparagus for about 10-12 minutes, or until they are tender-crisp. Remove from the oven and set aside.
4. Prepare the Salmon:
   • Season the salmon fillets with salt and black pepper on both sides.
   • Heat a skillet over medium-high heat. Once hot, add a drizzle of olive oil.
   • Place the salmon fillets in the skillet, skin-side down if they have skin. Cook for about 4-5 minutes on each side, depending on the thickness of the fillets, until they are cooked through and flake easily with a fork. Remove from the skillet and set aside.
5. Cook the Kale:
   • In the same skillet used for the salmon, add the torn kale leaves. Cook for about 2-3 minutes, stirring occasionally, until the kale is wilted and tender. Season with salt and black pepper to taste.
6. Assemble the Dish:
   • Divide the cooked kale, roasted asparagus, and roasted tomatoes among serving plates.
   • Place a salmon fillet on top of each plate.
   • Garnish with lemon slices and fresh herbs if desired.
7. Serve:
   • Serve the healthy salmon with kale, asparagus, and roasted tomatoes immediately, with extra lemon wedges on the side for squeezing over the salmon.

Tips:

• Feel free to customize this dish with your favorite herbs and spices. You can add dried herbs like oregano or basil to the roasted tomatoes for extra flavor.
• Make sure not to overcook the salmon to keep it moist and tender.
• If you prefer crispy salmon skin, you can cook the salmon skin-side down for a few extra minutes until crispy.
• This meal is packed with nutrients and can be served as a satisfying lunch or dinner option. Enjoy!