Instagram-Famous Mexican-Style Salmon & Kale Skillet
This vibrant, one-pan skillet features flaky salmon and hearty kale in a zesty Mexican-inspired tomato-chili sauce. It's a quick, healthy, and visually stunning meal perfect for a weeknight dinner.
Ingredients
Ingredients
- 1 lb salmon fillets cut into 4 portions, skin on or off
- 1 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 can diced tomatoes 14.5 oz, with juices
- 1 cup chicken broth or vegetable broth
- 1 bunch kale stems removed, leaves chopped
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro chopped, for garnish
- 1 medium lime cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: The tomato-chili sauce can be made up to 2 days ahead and reheated. Add the kale and salmon just before serving. Substitutions: Use spinach instead of kale. For a richer sauce, add a splash of chicken broth. Serving Suggestion: Serve over cauliflower rice, quinoa, or with warm corn tortillas for a complete meal.