Ian Martorana

Roasted salmon filet and kale chips

Roasted salmon filet and kale chips

I have been trying to eat healthier, and seafood is a great way to do that. I typically don't measure anything when I cook, so any measurements here are guesswork on my part. Season aggressively and taste often to adjust your flavors as you cook.



  • Salmon filets
  • Kale
  • Garlic
  • Butter
  • White wine (I prefer a Sauvignon Blanc)
  • Parsley
  • Lemon slices and lemon juice
  • Capers
  • Smoked paprika
  • Cream 


The sauce takes the longest, so you will want to start this first. On medium heat, add butter to a sauce pan. Once it has cooked down, add minced garlic. Once the garlic becomes fragrant, add the white wine (between half and two-thirds of a cup, depending on how much sauce you need). Slice your lemon, and reserve a few lemon slices. Squeeze the juice out of the rest of the lemon, and add that to the sauce pan, being mindful of the seeds (you don't want to eat those). Season with salt and pepper and allow to reduce by a third. Add approximately a tablespoon of cream and a dash of smoked paprika, and reduce by about another third. Finish with capers.

Kale Chips

Preheat the oven to 450 degrees. Remove the kale leaves from the ribs, and rinse in a strainer: Without proper cleaning, kale can have a gritty texture. Dry the kale leaves, and place them on a baking sheet. Season with canola oil, salt, and pepper, and toss to ensure an even coating. Feel free to add cayenne pepper for a little heat, oregano for some herbacious flavor, etc. Roast for approximately 10 minutes on the middle rack of your oven, or until crispy.

Salmon Filet

I prefer to be able to remove my salmon filet after it's cooked without the skin, so I don't use tin foil. If you want a crispy skin, wrap your fish in tin foil. If not, rub down a baking pan with a touch of canola oil. Place your fish on the baking pan, and season with salt and pepper. Place a few sprigs of parsley (thyme and rosemary also work here, but rosemary can be a powerful aromatic, so don't overdo it) on top of the fish, and then lay the reserved slices of lemon on top of the parsley. Roast the salmon on the middle rack for about 6 minutes per half inch of thickness of your filet. The salmon should cook to an internal temperature of 145* F (if you don't have a meat thermometer, invest in one). Allow your meat to rest for a few minutes before serving. Note: During the rest time, the salmon filet will increase in temperature a few degrees. 

Plate your kale chips, and place the salmon filet on top. Spoon sauce on top of the fish as needed.

Bon appetit.