Panko crusted salmon with roasted potatoes and garlic kale

This dinner was AMAZING. It was one of those nights where you don’t plan to cook, but a little window of time opens up  and you get creative and fresh and delicious and are so glad you did!

There isn’t much too much follow for this one – its simple.

For the salmon:

I covered the flesh side of the salmon with a little spicy mustard and added panko bread crumbs – panko is a flakey light bread crumb often found in Japanese cooking, it tends to be more crunchy and crispier than regular bread crumbs because it is baked without crusts. Because its easy to find, I recommend McCormick Crusting Panko Blend, with garlic, lemon and rosemary – especially if its your first time cooking with panko, you can always explore after that. Keep in mind – it also goes very well as a crust on baked chicken.

Then I added the salmon filets, skin side down, in a saute pan that had about 1-2 tablespoons of hot olive oil in it. I let them cook about 4 minutes, then threw the entire pan in the oven at 375 for about 10 more minutes – your kitchen will begin to be filled with the wonderful aroma of rosemary and garlic.

In addition, I chopped red bliss potatoes, added parsley and garlic and olive oil, and baked them for about 25-30 minutes, until the potatoes were done.

And of course the garlic kale you’ve seen before. In case you missed it the first time, simply heat up 1-2 tablespoons of olive oil, add chopped garlic and shallots and the kale. Let it cook down for about 10-15 minutes, depending on how much you cook.

Simple, fun and healthy!

nutritionally speaking: excellent source of vitamins A*, C, B6, B12, Niacin
great source of magnesium, phosphorus, potassium, folate

*one serving of kale is 354% of your vitamin A!

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