This is one of those dishes you’ll put in your back pocket and make over and over and over again. The slow roasted salmon is impossibly moist…..I know, I know, it’s a terrible word, but sometimes it just fits…..and melts in your mouth. The kale wilts into the sauce transforming itself into a gorgeous tender mouthful of goodness. Tomatoes add sweetness and a good squeeze of lemon juice adds acidity to balance all the flavors. And the couscous makes the perfect addition to soak up all the sauce.

It’s a meal that comes together quickly, and you’ll want to make over and over and over again!

Food is meant to be shared, and if you make this dish I’d love if you’d share your photos and tag them #amenuforyou — seeing your kitchen creations is something I absolutely love!

Ingredients

1 1/2 pounds fresh wild salmon
Salt
Pepper
Extra-virgin olive oil
1 1/2 cups chicken broth
1 tablespoon unsalted butter
1 cup couscous
1/2 onion, chopped
2 small cloves garlic, minced
1 small leek , thinly slices, white and pale green parts only
1/2 pint cherry tomatoes, cut in half
2 bunches kale, remove leaves and finely chop (discard the stems)
splash of white wine
1 can full fat coconut milk
splash of heavy cream, about 1 tablespoon
juice of one lemon
Maldon salt
fresh Italian flat leaf parsley, chopped

Instructions

Preheat your oven to 325 degrees F.
Place salmon, skin side down, on a foil lined rimmed baking tray. Season with salt and pepper and a drizzle of olive oil. Rub the salmon to spread the seasonings into all the nooks and crannies. Bake for 20-25 minutes, until a knife easily slides into the salmon with no resistance.

FOR THE COUSCOUS:

Bring chicken broth and 1 tablespoon of butter to boil in a medium pot. Add the couscous, then remove from heat and let sit for 10 minutes, covered. Use a fork and run it across the couscous to fluff it up.

FOR THE WILTED KALE AND TOMATOES:

In a large skillet over medium heat, sauté the onion, garlic and leek for about 5 minutes, until the onion and leek are translucent.
Add the tomatoes and stir to combine all the ingredients. Sauté the tomatoes for 5 minutes and then add the kale and generously squeeze lemon juice over the ingredients.
Cook for another 5-10 minutes until the kale is wilted and reduces in size.
Add a splash of white wine, about 1/4 cup, and bring to a boil. Reduce the wine by half and then add the coconut milk and a splash of heavy cream.
Reduce the heat, season with salt and pepper, and simmer for about 5-8 minutes. The sauce will thicken very slightly.
Taste and add more lemon juice if it needs a bigger acidity kick.
To serve, spoon couscous on the plates, top with the wilted kale and tomatoes and then the salmon. Add another squeeze of lemon juice and a sprinkle of Maldon salt and parsley.

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Slow Roasted Salmon with Wilted Kale and Tomato over Couscous