Recipe courtesy of Christina Dimacali of Clean Your Plate Personal Chef Service, Philadelphia
Ingredients:
Cooking spray
1 pound salmon fillet cut into 4 pieces (preferably wild caught)
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1/4 teaspoon cayenne pepper (or more to taste)
1 teaspoon canola oil
1 large garlic clove crushed
1/2 cup thinly sliced onion
1 bunch kale - stems and leaves separated and chopped into 2” pieces
2 Tablespoons golden raisins
1 cup diced tomato
8 ounces prepared small pasta (such as wheat orzo, tiny elbows, mini shells)
Salt and pepper
Directions:
1. Preheat oven to 400 deg. F. Prepare a half sheet pan with aluminum foil lightly coated with
cooking spray. Place salmon on the pan skin side down.
2. In a small bowl combine the dry spices (paprika through cayenne). Top some of the dry
mixture on the salmon and lightly spray with cooking spray.
3. Bake fish on the middle oven rack for 7 minutes. Turn the oven setting to broil. Continue
cooking until fish is firm and cooked through.
4. In a sauté pan heat 1 teaspoon oil over medium-high heat. Add the garlic and onion. Saute
for 2 minutes. Add the kale stems and sauté 4 minutes until the stems are bright green.
5. Add the chopped kale leaves, raisins and tomatoes. Saute 2 minutes. Turn the heat to low
and place the lid on the pan. Continue cooking until the leaves are wilted. Fold in the
prepared pasta. Season with salt and pepper. Serve topped with the cooked salmon.
