Lemon Garlic Salmon with Kale

Salmon is a great way to get your Omega 3’s and is low in mercury (check out this guide for mercury levels in seafood). While I love seafood of all types, I’d have to say salmon is my favorite fish – both for its health benefits and because it’s so yummy! 🙂 

This recipe is a simple way of cooking a salmon filet on a busy week night when you don’t have time for a marinade.  If your going for low carb serve only with the kale (a great source of by the way).  If you aren’t worried about carbs, serve with 1/2-1 cup of quinoa or wild rice (this will change the nutrition information of course).

Serves 1 salmon fillet with half of kale bunch

Lemon Garlic Salmon with Kale

3 minPrep Time

12 minCook Time

15 minTotal Time

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  • 2 6 oz salmon fillets (preferably wild, alaskan)
  • 1 lemon
  • 2 tsp minced garlic
  • 2 tsp rosemary (fresh or dried)
  • 2 tsp salt
  • 1 bunch of kale
  • 1/2 tbsp vegetable oil


  1. Preheat oven to 375
  2. Line 9 X 13 pan with aluminum foil
  3. Place salmon fillets in pan and sprinkle with garlic, rosemary and salt
  4. Cut lemon in half. Squeeze juice of one half on fillets
  5. Slice other lemon half and place slices on top of salmon
  6. Bake salmon for approx. 12 min (cook time may vary depending on the oven)
  7. While salmon is baking, chop kale and sautee in frying pan with 1/2 tbsp oil until wilted (3-5 min)
  8. When kale is done top with a squeeze of lemon juice and pinch of salt