Name: Sheet Pan Salmon with Spicy Garlic Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 1 large bunch of curly kale, stems removed and torn into bite-sized pieces; 3 tablespoons olive oil, divided; 4 garlic cloves, minced; 1/2 teaspoon red pepper flakes (adjust to taste); Salt, to taste; Black pepper, to taste; Lemon wedges, for serving

Why You’ll Love Sheet Pan Salmon with Spicy Garlic KaleRecipe

This sheet-pan salmon is simple to prepare yet full of flavor. Everything cooks together on one pan, which means minimal cleanup. The salmon stays moist and flaky while the kale gets perfectly roasted edges. The spicy garlic-lemon drizzle adds a pop of brightness that elevates the whole dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds salmon, about 4 fillets
Extra virgin olive oil
Kosher salt and pepper
1 1/2 lemons, 1 sliced plus juice from the half (about 1/4 cup)
2 tablespoons capers
1 bunch kale, de-stemmed and torn into bite-sized pieces
1 garlic clove, finely grated
3/4 teaspoon red pepper flakes
Flaky sea salt, optional, for serving

Directions

Heat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Place the salmon on the sheet, drizzle with olive oil, and season with kosher salt and pepper. Top with lemon slices and scatter the capers over the fish. Cover with a second piece of parchment, sealing the edges to trap steam.
Roast for 10–15 minutes, checking earlier if your fillets are small or wild-caught. The salmon should be beginning to cook but still a bit underdone.
Remove the top parchment and spread the kale over the salmon. Drizzle with olive oil, season with salt and pepper, and return to the oven. Roast until the kale is wilted and slightly charred and the salmon is opaque and flakes easily (about 5–15 more minutes, depending on thickness).
While the salmon finishes, whisk together the lemon juice, olive oil, grated garlic, and red pepper flakes in a small bowl.
Remove the sheet pan from the oven and pour the spicy garlic oil over the salmon and kale. Let the salmon rest for 5 minutes before serving. Finish with flaky sea salt if desired.

Servings and timing

Serves: 4
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time: about 35 minutes

Variations

No heat: Reduce or omit red pepper flakes for a mild version.
Extra citrus: Add lemon zest to the spicy garlic oil for more brightness.
Different greens: Swap kale for Swiss chard or spinach if preferred (adjust roast time as needed).
Herb boost: Toss fresh dill or parsley over the finished dish for fresh herbal notes.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven (about 300°F/150°C) until warmed through to keep the salmon moist. Alternatively, microwave in short bursts, covering the dish to retain moisture.

FAQs

What kind of salmon is best for this recipe?

Both wild-caught and farmed salmon work well. Farmed salmon may take slightly longer to cook due to higher fat content.

Can I use frozen salmon?

Yes, just make sure to thaw it overnight in the refrigerator before cooking.

How do I know when the salmon is done?

It’s ready when it turns opaque and flakes easily with a fork. An internal temperature of 125–130°F (52–54°C) is ideal.

Can I make this without kale?

Absolutely. You can substitute with other greens like Swiss chard, spinach, or even broccolini. Adjust roasting time accordingly.

Is this recipe spicy?

It has a gentle kick from the red pepper flakes, but you can easily adjust the heat level to your liking.

Can I prepare it ahead of time?

You can prep all the ingredients in advance, but it’s best roasted fresh for the perfect texture.

What can I serve with this dish?

This recipe pairs well with rice, quinoa, couscous, or crusty bread to soak up the flavorful oil.

Can I use foil instead of parchment paper?

Yes, foil can be used, though parchment paper is preferred to prevent sticking and for easier cleanup.

How long do leftovers last?

Leftovers will keep in the fridge for up to 3 days in an airtight container.

Can I freeze the leftovers?

Yes, you can freeze them, although the kale may lose some texture. Reheat gently for best results.

Conclusion

This sheet-pan salmon with spicy garlic kale is a delicious, no-fuss meal that brings bold flavor and nutritious ingredients together in under 40 minutes. Perfect for weeknights or meal prepping, it’s a recipe that’s sure to become a regular in your kitchen rotation.