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Loading...| 2 bunches (approx. 10 oz) tuscan kale, stems removed | |
| 1 1/4 cup extra virgin olive oil, plus extra to season kale and salmon | |
| 1 Tbsp. kosher salt, plus extra to season kale and salmon, to taste | |
| 2 avocados | |
| 1 Tbsp. dijon mustard | |
| 1 Tbsp. agave | |
| 1 small shallot, peeled | |
| 1 clove of garlic, peeled | |
| 1/2 serrano chili (optional) | |
| 4 sprigs of cilantro | |
| 1 lime, juiced | |
| 1/2 cup cider vinegar | |
| 4 6-oz. salmon fillets | |
| 1 cup walnuts, toasted and chopped |
| 1. | Preheat oven to 400 degrees F. |
| 2. | Roughly chop the stemmed kale into 2 inch pieces and mix lightly with extra virgin olive oil and salt, to taste. |
| 3. | In a blender, combine flesh of one avocado, dijon mustard, agave, shallot, garlic, chili, cilantro, lime, cider vinegar, and kosher salt. With the blender on high, add in olive oil until everything is combined. |
| 4. | Cut the second avocado into small pieces and mix together with vinaigrette. Set aside. |
| 5. | Season the salmon to taste with extra virgin olive oil and kosher salt. |
| 6. | Place the salmon on baking sheet and spread kale around the salmon. |
| 7. | Bake for 10 minutes. |
| 8. | To serve, place the salmon on a plate with crispy kale. Spoon the vinaigrette on top or serve on the side, to taste. Garnish with toasted walnuts and additional cilantro. |
Looking for a tasty and easy sheet pan meal you can make any night of the week? Packed with healthy fats, this Salmon with Kale Chips & Avocado Vinaigrette will check all of those boxes and satisfy all tastebuds.
Recipe developed by Chef Todd Mitgang of Crave Fishbar
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