Lemon Pepper Salmon with Kale, White Bean, and Parmesan Sauté

Well everybody…this week is about to get CRAY (that’s crazy for all of you non-abbreviation peeps). Let’s just say I’m on week 2 of my new job, have just 10 days until I take the RD exam, am moving into a new house in 5 days, and in just 11 days, I will be embarking on a cross-country adventure (yep.)…

Exciting times over here but lots to do and think about! The Lord is giving me ultimate peace and direction in all of this as I surrender this craziness to Him and soak up the incredible blessings that the very very near future has in store. Bear with me over the next few days and weeks as I transition and adjust to lots of changes and get excited for a couple of guest posts here and there as well 🙂
I don’t know about you but I tend to get on veggie “kicks.” These kicks tend to last for about 2-3 weeks at a time and usually consist of me making as many meals as possible that include that particular weeks obsession.

 This week’s obsession? KALE. kale. and more kale. I have been making salads with it, roasting it, and even topping my salmon with it.  Yea I’m on the kale train. Especially with lemon + parm. This healthy and flavorful dinner is one of my new favorites. It looks fancy and complicated, when in fact this whole dish took me about 20 minutes. TOPS. Woah. That’s what I’m talkin’ about.

I could eat this ALL the day long.

I bought the salmon for this dish from the frozen section at my good ‘ol friend Trader Joe’s and defrosted it the day of. TJ’s has some rockin’ salmon (along with everything else obviously)! I served this dinner with even more delicious roasted veggies for a super-green and healthy Omega-3 packed meal!

Lemon Pepper Salmon with Kale, White Bean, and Parmesan Sauté

 Ingredients:
4 salmon filets (about 4 oz each)
Juice of 1 lemon + 4 lemon slices
1/2 tsp black pepper
1/2 tsp salt

1 bunch of kale, chopped
1 can white beans (I used great northern beans)
1/4 cup grated parmesan
1 tbsp olive oil


Directions:
1. Preheat oven to 400 degrees. Top salmon with lemon juice, pepper, and salt as well as additional lemon slices. Roast in the oven on a baking sheet lined with foil for about 12 minutes or until cooked through.
2. While salmon is cooking, saute the kale in olive oil until wilted and tender. Remove from heat and add the white beans and parmesan.
3. Top the cooked salmon with the kale mixture and serve!


Much love,
Em

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