Lemon Brown Butter Salmon with Lemon Parmesan Kale Salad
This Pan-Seared Lemon Butter Salmon with a Lemon Parmesan Kale Salad is one of those meals that feels fancy, but only takes 20 minutes to make from start to finish.
Servings: 4 Servings
Calories: 437kcal
Ingredients
For the salmon:
- 4 salmon filets about 5 oz each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 1 lemon juiced and zested
- 1 tablespoon fresh chives minced
For the salad:
- 4 cups kale
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon black pepper to taste
- 1/3 cup breadcrumbs
- 1/4 cup Parmigiano-Reggiano cheese freshly grated
Instructions
For the salmon:
- Season the salmon filets with salt and pepper on both sides.
- In a pan, melt the butter and let it cook on a gentle simmer until it starts to brown. Set the salmon (skin side up) into the pan and cook for 3 minutes, then flip. Sprinkle on the lemon zest and pour in the lemon juice. Cook for 3 more minutes.
- Transfer the salmon to the serving platter and pour the remaining lemon butter sauce over the top. Garnish with parsley.
For the salad:
- Tear or cut the kale into small pieces and place them in a large salad bowl.
- Add the olive oil and salt and message the kale leaves.
- Pour on the lemon juice, zest, and pepper. Toss to coat.
- Top the salad with breadcrumbs and Parmesan. Toss to coat.
Nutrition
Calories: 437kcal | Carbohydrates: 7g | Protein: 38g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 731mg | Potassium: 975mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2570IU | Vitamin C: 38mg | Calcium: 164mg | Iron: 2mg