Salmon with Sautéed Kale and Lemon Zucchini
A light and refreshing dish featuring a seared salmon fillet with crispy skin, served alongside sautéed kale and zucchini slices, all drizzled with olive oil and fresh lemon juice.
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Add to CollectionServings: 1
Calories: 228kcal
Ingredients
- 4 oz salmon, fillet
- ½ zucchini, sliced
- 1 cup kale, roughly chopped
- 1 tsp olive oil
- 1/2 lemon, juice and zest
- ¼ tsp garlic powder
- 1/8 tsp low sodium salt
- 1/4 tsp black pepper
Instructions
- Season the salmon with garlic powder, lemon zest, salt, and pepper.
- Heat ½ teaspoon of olive oil in a non-stick pan over medium heat. Cook the salmon for about 4 minutes per side until fully cooked.
- In a separate pan, heat the remaining ½ teaspoon of olive oil. Sauté the kale with lemon juice, garlic powder, and a pinch of salt for 3-4 minutes until wilted.
- Quickly sauté the zucchini slices for 3 minutes in the same pan with a pinch of salt and pepper.
- Serve the salmon on top of the sautéed kale and zucchini.
Nutrition
Calories: 228kcal | Carbohydrates: 6g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 143mg | Potassium: 1005mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2373IU | Vitamin B1: 0.3mg | Vitamin B2: 1mg | Vitamin B3: 10mg | Vitamin B5: 2mg | Vitamin B6: 1mg | Vitamin B12: 4µg | Vitamin C: 43mg | Vitamin E: 1mg | Vitamin K: 91µg | Calcium: 87mg | Copper: 0.4mg | Folate: 69µg | Iron: 2mg | Manganese: 0.4mg | Magnesium: 60mg | Phosphorus: 281mg | Selenium: 42µg | Zinc: 1mg