I love playing around in the kitchen and trying new recipes. Still, sometimes I just want a quick and easy meal. Enter: baked salmon.
I grew up eating quite a bit of fish, especially salmon, and it is still the dish I fall back on when I’m experiencing equal parts of hunger and laziness. I got the idea to bake kale from my best friend (hey girl!) when she came to visit me once. I add the couscous when I want to make the meal a little more filling.
Here’s how I do it:
Yield: 2 servings
2 salmon fillets
Juice of one lemon (around 3 tbsp)
1 c Chicken or Vegetable Stock
1/4 c Water
1 Bunch of kale
1 c Plain couscous
Preheat your oven to 375 degrees Fahrenheit.
While you are heating the oven, grab two ovenproof casserole dishes or pans. Drizzle the bottom of each with enough olive oil to coat.
In one dish, place your salmon fillets. Drizzle a little more olive oil on each piece of salmon. Top the pieces off with the juice of half a lemon and season well with salt and pepper.
Next, wash, dry, and chop up your kale as you would regular lettuce. Toss the kale into the second ovenproof dish and massage the olive oil into the kale. This helps the kale become more tender and ensures that all of the kale is coated with the oil (you’ll want to do that…otherwise it will burn to a crisp in the oven). Once your kale is coated with the oil, sprinkle it with a little bit of salt and pepper. NOT A LOT THOUGH. The salmon will be well-seasoned, as will the couscous, so you don’t want your greens salty. I use about 1/2 a teaspoon of each. The last thing to do is drizzle on the remaining lemon juice.
Ok…at this point your oven should be preheated and you will put both dishes into the oven (uncovered) for 25 minutes. When 25 minutes have passed, take the dishes out and cover each with foil or a lid. It is now time to make the couscous.
Pour the vegetable (or chicken) stock and water into a medium size saucepan. Next, add a cap-full of olive oil, 1tbsp garlic powder, and a pinch of salt. Bring this to a boil. Once at a boil, remove the saucepan from the heat and add your dry couscous. Mix, then cover and let it set for about 5 minutes. The couscous should be fluffy when scraped with a fork. This recipe says it makes 2 servings, but that means 2 servings of the fish and kale. You will likely have extra couscous, but when has extra couscous ever been a problem?
Finally (because I am usually hangry at this point) plate your meal and dig in!
(Top Photo by C.B. Evans)