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Salmon with Sautéed Garlic Kale and Roasted Sweet Potato

Jason Goldstein

Jason Goldstein

January 9, 2025
Salmon with Sautéed Garlic Kale and Roasted Sweet Potato on a plate
Clock icon

1 hr

Total

People icon

2

Servings

Protein icon

greek yogurt

Protein

Enjoy a wholesome meal with flaky salmon, garlicky sautéed kale, and perfectly roasted sweet potatoes topped with creamy yogurt. Simple, vibrant, and packed with flavor!

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Cutting board

  • Knife

  • Skillet

    (oven-safe) 

  • Baking Sheet

  • Mixing bowl

  • Tongs

  • Fork

  • oven 

  • Measuring spoons

Ingredients

For Filet Mignon

  • 2 ButcherBox Salmon Fillets 

  • 1 tbsp Butcherbox Rancher’s Seasoning

  • 1 tbsp of butter

  • 2 garlic cloves

For Sautéed Kale 

  • 2 bunches of lacinato kale

  • 4 garlic cloves

  • 1/2 tsp red pepper flakes

  • 1/2 tsp thyme

  • 3 tbsp olive oil

  • 1 lemon

    (zest and juice)

  • 2 tsp red wine vinegar

For the Sweet Potato 

  • 2 sweet potatoes

  • 1 tbsp of olive oil

  • 1 tbsp of Butcherbox Rancher’s Seasoning

  • 2 tbsp yogurt

  • 3 sprigs of thyme

Step By Step

Instructions

Preparation

1
Preheat your oven to 400°F 
2
Wash sweet potatoes, cut them in half lengthwise, and poke holes with a fork. 
3
Rub each sweet potato with olive oil and sprinkle with Butcherbox Rancher’s seasoning. 
4
Place on a baking sheet and roast for 35 minutes. 

How to Cook 

1
Pat salmon fillets dry with a paper towel and season both sides with ButcherBox Rancher’s Seasoning. 
2
Heat a skillet over medium-high heat and add 1 tablespoon olive oil. 
3
Place salmon fillets skin-side down and cook for 4 minutes until the skin is crispy. 
4
Flip the fillets, add butter and garlic to the skillet, and baste the salmon for 2-3 minutes. 
5
Transfer the skillet to the oven and cook for 5-6 minutes until the salmon is fully cooked but still tender. 
6
De-stem the kale and slice the leaves into strips. 
7
Heat the same skillet over medium-high heat and add olive oil. 
8
Add garlic, kale, red pepper flakes, thyme, and cook for 2-3 minutes, stirring frequently. 
9
Zest the lemon into the kale and add red wine vinegar. Stir to combine and remove from heat. 
10
Place a dollop of Greek yogurt on each roasted sweet potato half. 
11
Arrange sautéed kale on the plate, place the salmon fillet on top, and serve with the roasted sweet potatoes. 

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