Baked salmon and kale in Moroccan-spiced tomato sauce from The Washington Post by Ellie Krieger

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Notes about this recipe

  • nicolepellegrini on August 29, 2018

    This was pretty good for a night when I wanted something very clean and healthy for dinner that still had a good amount of flavor. I added some minced onion (sauteed with the garlic) to the tomato sauce, and saw the note on the link review that the kale still could come out a bit tough after the short baking time. So I steamed my kale for 5 minutes before using it as a bed for the salmon and that worked out really well. The tomato sauce kept the salmon nice and moist during the baking.

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