Glazed salmon with roasted kale

Looks like dinner; makes a stand-out morning meal. Chock-full of healthy fats and super greens, this salmon dish with honey-soya sauce and a side of kale ensures you won’t make do with a ho-hum brekkie

INGREDIENTS

Small bunch of kale, leaves chopped • 1 tbsp plus 1 tsp olive oil • 1 tsp garlic powder • 1 tbsp reduced-sodium soya sauce • ½ tsp grated lemon zest plus 1 tbsp lemon juice • 1 tsp honey • red pepper flakes • 2 170g salmon fillets

METHOD

1 | Heat the oven to 200°C. On a large, rimmed baking sheet, toss the kale with 1 tbsp of oil, garlic powder and ¼ tsp each of salt and pepper. Arrange in a single layer and roast for 12-14 mins.

Centres should be nearly crisp.

2 | In a bowl, whisk together soya sauce, lemon zest and juice, honey and a pinch of red pepper flakes.

3| Heat 1 tsp oil in a frying pan on mediumhigh. Season salmon fillets with ¼ tsp each of salt and pepper, and cook, skin-side down, for 3-4 mins without moving until the skin is crisp and releases from the pan. Flip and cook for about 2 mins more until barely opaque.

4 | Transfer the salmon to two plates, remove the pan from the heat and add the soya mixture (it will bubble up and get nice and thick). Spoon it over the salmon and serve with the crispy kale.