Sizzling Mexican Salmon Kale One-Pot Better Than Takeout Easy Meal Prep
This vibrant, one-pot wonder combines flaky salmon, hearty kale, and bold Mexican spices for a restaurant-quality meal that's perfect for busy weeknights. It's a complete, nutritious dish that's better than takeout and ideal for meal prep.
Ingredients
Ingredients
- 1 lb salmon fillets skinless, cut into 1-inch chunks
- 2 tbsp olive oil divided
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup diced tomatoes canned, with juices
- 1 cup chicken or vegetable broth
- 6 cups kale stems removed, chopped
- 1 medium lime juiced
- 1 tsp salt or to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-Ahead: This dish can be prepared completely and refrigerated; reheat gently on the stovetop. Variations: Substitute chicken breast for salmon, or add black beans for extra fiber. Serving Suggestion: Serve over cauliflower rice or quinoa for a complete meal.