Weeknight Cooking
Crispy Coconut Kale With Roasted Salmon & Coconut Rice
Popular on Food52
115 Reviews
Misti
May 12, 2023
I have been making this recipe for a while now and I had to sign up to let you know how much my family loves it! It’s probably my daughters favorite thing in my rotation. Thanks for keeping it healthy! I always make it exactly as written.
Emily
January 25, 2023
I’ve probably made this recipe over a dozen times. Delicious, healthy, do-able weeknight dinner.
Canadiancat45
January 25, 2022
This recipe is great! Too bad it’s lifted from the Whitewater Cooks cookbook! At least give credit if you’re going to steal recipes!
Ashley C.
January 25, 2022
Hello! I’m the author of this recipe, which was actually inspired by a salad from Heidi Swanson (which I give credit to above). I’ve never heard of the Whitewater Cookbook, but looked it up and the one you are referencing was published in 2018 and this recipe was published in 2014 (the date has been updated since Food 52 has updated the photos, but if you scroll you will see the comments date back to 2014). So it actually looks like maybe they should be crediting me? Now I’m curious! Glad you enjoyed the recipe! :)
Amanda H.
January 20, 2022
This recipe is incredible. I make it a lot. My husband doesn't like kale, sweet potatoes, or coconut, but he always devours the whole thing. The only part that isn't great the next day is the kale, so we usually try to eat all of that the first night. The last time I made it, I only had coconut cream in the pantry, and the rice was even better than usual. Sometimes I have trouble finding the big coconut flakes, so I use the smaller unsweetened shreds, which work out fine. Be careful not to burn the kale, or it gets bitter.
NXL
December 4, 2020
This is a very good recipe. I used brown Jasmine rice, adjusting the cooking time. As delicious as it is, to make the dish a little healthier with lower calorie count, I'd probably just have the sweet potatoes and kale next time.
Lydia R.
July 16, 2020
This has been one of my go-to recipes for the last few years! I love the flavors and the fact that it's an easy sheet pan dinner. One quick tip--be sure to read the instructions all the way through! It's easy to not notice that the salmon/kale needs to go in the oven halfway through the sweet potato cook time in order for everything to be done at the same time.
hookmountaingrowers
June 11, 2020
Delicious. Amazing. I used shredded coconut instead of flaked and more sweet potatoes and the three of us devoured this until nothing was left.
Barbara A.
February 4, 2020
super duper! lovely sweet/spicy combo
i skipped the coconut rice but added chickpeas to roast with the kale-coconut mixture and it was awesome! thinking about even just skipping the salmon to make a meal for my vegan friends. looking forward to making this again.
i skipped the coconut rice but added chickpeas to roast with the kale-coconut mixture and it was awesome! thinking about even just skipping the salmon to make a meal for my vegan friends. looking forward to making this again.
Katherine S.
July 30, 2019
We LOVE this! I resist the urge to make it weekly, but my family would not mind if I did!
Becky
March 16, 2019
I absolutely adore this recipe. I probably make it once a month. It's great for when you want to do something a little fancy but don't want to spend an hour in the kitchen with a mound of dirty dishes. I usually don't do the sweet potatoes since it adds so much time, and it's a pretty full recipe to begin with.
Lindsay S.
September 4, 2018
I made this last mother’s day since it was my choice and wow I loved it so much, just devoured it.
kschurms
March 1, 2018
I’ve made this more times than I can count!! It’s fantastic as written, but sometimes I like to change things up by using sesame oil instead of coconut oil, and broccoli instead of kale
cloudasmoke
March 1, 2018
I've made this a ton too, and last week I tried it with broccolini! It was great!
Rupa
February 16, 2018
I saved this recipe ages ago - finally made it for our Valentine's Day Dinner. It was my first time cooking salmon and it couldn't have been easier or more satisfying. As others mentioned, the sweet potatoes aren't essential, but they make for a nice side.
Richard C.
December 7, 2017
Amazing recipe! Cooking Jasmine rice with coconut milk is a game changer! I had to substitute Tamrino with soy sauce which is much saltier so looking forward to cooking this again with the right ingredients. Thank you!!!
Samantha P.
June 27, 2017
I made this last night for a few friends and it was a total hit! I ended up sea salting the sweet potato and roasting them for about 45 min until soft. I also added 2 tablespoons of honey to the "dressing" so make it a little sweet and spicy!
hookmountaingrowers
June 4, 2017
COuld use less coconut milk in the rice and less coconut flakes in the kale. I also doubled the kale.
Jennifer N.
May 8, 2017
This also works great with butternut squash and Japanese short grain rice. I don't use the aminos, sometimes just a few drops of apple cider vinegar or ponzu sauce. My husband (who doesn't like fish) asks for it weekly out of the nearly 100 recipes in my rotation.
merav
March 14, 2017
Made this last night - was a total hit! everyone licked their plates clean! the only thing i did differnetly was thickly slice some red onion to roast with the sweet potato for added sweetness and also add some sea salt on the potatose.
Jes A.
January 17, 2017
First try of this tonight.
I was confused on the sweet potatoes because I don't see them in the picture and I could go either way on them, you don't really need them, but they are an added bonus. My husband said he liked them and felt they complimented the dish, so I will make them again. I had to bake longer than 30 mins and I only did two sweet potatoes. I forgot to get kale, and had just a bit left and substituted the rest for spinach. Spinach does not krisp, but the sauce was tasty. I really enjoyed this overall. And it's really not too difficult to make. So we are adding it to our rotation and if I host people, this will be an impressive dish.
I cooked the salmon to the side of the spinach/kale as I don't like the skin of the fish and I was able to scoop the salmon off the skin and onto my plate.
I skipped the coconut aminos and flaked coconut.
I was confused on the sweet potatoes because I don't see them in the picture and I could go either way on them, you don't really need them, but they are an added bonus. My husband said he liked them and felt they complimented the dish, so I will make them again. I had to bake longer than 30 mins and I only did two sweet potatoes. I forgot to get kale, and had just a bit left and substituted the rest for spinach. Spinach does not krisp, but the sauce was tasty. I really enjoyed this overall. And it's really not too difficult to make. So we are adding it to our rotation and if I host people, this will be an impressive dish.
I cooked the salmon to the side of the spinach/kale as I don't like the skin of the fish and I was able to scoop the salmon off the skin and onto my plate.
I skipped the coconut aminos and flaked coconut.
Jo L.
November 15, 2016
Just finished eating this, and I'm so full and happy. So good!! Will definitely make again!
Marisa B.
May 19, 2016
I'm not a kale (or leafy greens in general) person by any stretch of the imagination, but my favorite part of this meal by far was the crispy kale. I ate most of it before I could even combine it with the rice and salmon. I absolutely loved this meal -- it was easy to make (speaking as someone who eats popcorn for dinner most nights) and easy to eat. 10/10 will make again, probably tomorrow.
Dunnkit
March 26, 2016
Not sure if I will have the right words to describe my happiness and delight about finding this recipe. At first, I was kinda thinking there was too much coconut, but guess what? I was totally wrong. This was SUCH a delicious recipe and super easy. Three things I did differently which I don't think changed the end result: 1) soaked the cubed sweet potatoes in cold water, drained and repeated a quick soak to get some of the starch out. Then, drained very well to get excess water out, placed in a bowl and rolled the potatoes in a bowl with the melted oil/paprika. 2) Didn't have sesame seed oil, so I used the hazelnut oil I had on hand. 3) Used quinoa (as someone in a previous review suggested) instead of rice. Loved the crunchy kale and flaked coconut, and the coconut quinoa. Whomever created this recipe is a genius! Thank you for sharing it! I bow to you. :)
Lisa
February 15, 2016
A pitch perfect recipe that will quickly go to the top of the list of favorites!
Emily F.
February 4, 2016
This was perfect! I am a college student and love finding new recipes that are easy, quick and inexpensive. This fit all three! I didn't use the sesame oil because I didn't have it in my pantry and it still tasted delicious.
Emma
February 3, 2016
This was so good!! I was particularly amazed by the flavoursome, crispy kale (I'm a bit late to the kale bandwagon). So delicious - I'll be finding ways to incorporate that into other recipes too!
John
November 22, 2015
.This récipe I have to make for my christmas dinner, my family love always salmón. And with this exclusive récipe they get even more surprised. Yummy.
Miles
November 13, 2015
I substituted quinoa for rice and cooked in a pressure cooker - was great! The kale was super crispy and I added sesame seeds for an extra crunch :)
Margot
April 26, 2017
How did you do this in a pressure cooker? Would love to learn as i have an old one that I don't use often enough...
meganvt01
November 6, 2015
This is ridiculously, crazy good. The whole family loved it. Thank you for a new staple in our home.
LizCo77
June 23, 2015
I have made this twice now, and both times it turned out perfectly. The second time I halved everything except the coconut rice, because it was just for my husband and I, and he loved the coconut rice so much the first time that he was desperate to have leftovers. Thanks for the great recipe!
RoboAA
June 14, 2015
We really like this. Pretty much followed the directions and cooked it an outdoor ceramic cooker instead of baking in the oven. My kale didn't come out "crispy" but it was still delicious. My daughter, who hates kale, couldn't believe we made kale that she actually liked.
Ashley C.
October 28, 2015
Yay! So glad your daughter loved the kale! Try cooking for a bit longer or giving it a broil at the end to get the kale crispy.
Andi D.
May 30, 2015
Did this as the main piece of a 4 course meal, it was absolutely astonishing. The flavors complement each other exceptionally.
The only thing I changed was not to bake the salmon, but to fry it in a spritz of oil skinside down for 5 minutes and searing the other side just for a couple of seconds. When I buy quality salmon I somehow need that little bit of undercooked fish in the middle of the filet.
Absolute favourite!
The only thing I changed was not to bake the salmon, but to fry it in a spritz of oil skinside down for 5 minutes and searing the other side just for a couple of seconds. When I buy quality salmon I somehow need that little bit of undercooked fish in the middle of the filet.
Absolute favourite!
Nat P.
April 22, 2015
Just used the kale/coconut part of this recipe to include in a salad with brown rice and leftover roast chicken, crushed almonds as a topping. WOW! i just used a little bit of siracha and it was the perfect flavour combo. Crunch kale is the way forward.
lynn G.
March 17, 2015
I just made this recipe tonight for my husband and 14 year old son. They both loved it and so did I. The flavors are fabulous and the dish simply looks beautiful when plated. This is a super tasty and healthy meal, but elegant enough for guests! Just a quick note... I wasn't sure (after reading the recipe) what the total roasting time of the sweet potato should be, but I assumed 45 minutes. Therefore, I placed my tray of salmon fillets and sliced kale/coconut in the oven after 30 minutes into cooking the sweet potatoes. Instead of an additional 15 minutes it took 20(ish) minutes for my sweet potatoes and salmon, unfortunately that extra 5 minutes caused the kale/coconut to over char... next time I will put the kale/coconut on a separate sheet pan. If possible try to save some marinade to drizzle over the top of the dish when plated. Thanks so much Ashley for sharing this gorgeous recipe:)!
Kate M.
March 16, 2015
My husband and I also loved this recipe, however we found as a previous poster commented that our thick piece of salmon should have gone in the oven /before/ we added the kale--the kale wound up too well-done, and the salmon still needed another 10 mins. Also, it would be helpful to have a rough volume or weight guide for the amount of kale to use. We definitely did not have enough--perhaps "one bunch" in Boston in the winter is not the same as the author's bunch?
Jennie C.
February 27, 2015
I'm sorry to be one of the negative comments, but this just didn't wow me. The fish was bland, even though I marinated it for about 20 minutes. My salmon wasn't even as thick as the one pictured. The kale was surprisingly flavorful but wasn't all crisped up. The sweet potatoes were nothing special. I cooked the rice in a rice cooker with 1/2 cup of water substituted with coconut milk and that turned out nice.
Corinn B.
February 20, 2015
Two nights ago I made this with a few variations (i used ras el hanout roasted pork instead of salmon and made a chiptole vinagrette along with the coconut oil dressing). I was originally nervous about how the flavors would blend because they are all so different but man I was so incredibly amazed. By brother almost had a heart attack he was so impressed with the coconut oil dressing (he's not a fan of coconut unless its in a Mounds Bar). I will definitely be making this again!!!! Can't wait to try it with salmon!
EmilyC
January 29, 2015
Made this last night and it's lovely. Easy enough for a weeknight but special enough for company.
CWA22
January 18, 2015
Absolutely delicious as is, and we are not typically kale lovers. Note that if your salmon is a bit thick, start it before the kale and then add the kale when 10-15 mins of cooking time are left. Tangy lemon bars make a nice dessert accompaniment.
NotTooSweet
January 11, 2015
Thank you Ashley for this really delicious recipe. My husband and I licked our plates clean last night and look forward to the leftover rice, kale and potatoes. We got three great recipes in one! I'll make that rice any day, that sauce for just about anything and that kale will be in regular rotation. If you are on the fence about making this -- stop waiting. (you may want some extra sauce..... can't have too much of that)
NanVantrease
January 1, 2015
Made this tonight! Just follow recipe! Absolutely amazing flavors! Will be making this again for dinner guests! New favorite! Sauce is the bomb!
mariacecilia
December 1, 2014
Ashley, the photo shows the dish layered (fish atop kale atop rice); when you do your version with the sweet potatoes, do you include them in the stack or plate them alongside the other three? I'm curious how you envision the presentation of the finished dish with all your original components. BTW, I've made this once already and am doing it again this week for guests...it's fantastic!
Ashley C.
December 1, 2014
Hi Maria! Once it's all cooked, I usually add the potatoes on top of the kale while it's still on the pan and give it a mix, then plate it like it is above (fish, atop kale/coconut/sweet potatoes, atop rice). I hope that helps! Glad you enjoyed it enough to make it again! :)
mariacecilia
December 1, 2014
Thanks, Ashley! Hadn't thought of mixing the potatoes and kale together but will give that a whirl when I make it this week! :)
Tashipluto
November 29, 2014
This was our Thanksgiving dinner!! So good -- I subbed delicata squash for the sweet potato and made a spicy cranberry relish for the sake of tradition. Thanks for the recipe!
Ashley C.
December 1, 2014
That's such a good idea! We had salmon for our Christmas dinner last year. I love that you're thinking outside of the box, while including your own twist on a traditional element of Thanksgiving. Enjoy the holidays!
Stacy
November 15, 2014
This one definitely makes the regular rotation in my house. There is just two of us so I halved the rice, salmon, and potatoes. Kept the dressing and kale amounts as written. So right on for late autumn!
kathy436
October 4, 2014
Any ideas for a soup starter? I'm serving this at a dinner party. I Love this recipe, but think I'll leave off the sweet potatoes this time.
Colleen M.
October 1, 2014
Did y'all cook the salmon with the skin on or remove it first?
Ashley C.
October 2, 2014
You can cook it with the skin on and remove it after cooking if you don't care to eat it. Hope that helps!
Naomi O.
September 7, 2014
Attempted this for the first time last night. In Ireland so used a basic hot chilli sauce and had to settle for soy. But it was marvellous! No smoking oven. Only thing I need to work is getting the ride a little fluffier. This is a real winner!
cloudasmoke
July 20, 2014
This was super tasty! My boyfriend loved it too. I made half the salmon since it was for 2 but I kept the rest the same, so basically doubled the sauce.
Kim
July 1, 2014
A beautiful dish! Any suggestions for type of side salad to accompany it?
Ashley C.
July 1, 2014
Hi Kim! I don't usually serve it with a salad because it's pretty much a meal in itself and already contains a large amount of kale. However, if you'd like extra greens or would like to make the dish go further, try this kale salad: http://bloomandnourish.com/2013/10/17/the-best-kale-salad/. It's a pretty simple dressing, so it should pair pretty well. Let me know how it goes!
Nancy
May 6, 2014
oh, and I use just regular old Bakers sweetened shredded coconut. I just sprinkle over the kale because 1 cup seems way too generous
Nancy
May 6, 2014
I'm obsessed with this! Made it several times already. For those who feel flavors are underwhelming, double the sauce and drizzle heavily once dish is plated. There is something quite comforting & alluring about this dish,unique flavors. I add more siraccha to give a bit more zing and I also drizzle a bit over the sweet potoatos in addition to the coconut oil, and salt. Love it love it!
D.C.
May 4, 2014
It wasn't bad, but I wouldn't make it again. Flavors sort of underwhelmed me and my guests. I think I prefer serving salmon with sauces or glazes that are sweet. I was expecting more flavor from this, but it was actually sort of bland. I'm sure I could mess with the dressing ingredients, but overall this seemed to be an odd mix.
Julie M.
April 22, 2014
This was lovely! Thank you for such a delicious recipe--we just inhaled it. The only change I made was because we didn't have Sriracha. I tried to approximate (ish) it by ingredients I had (Franks hot sauce, rice vinegar, garlic, brown sugar). I will make sure to try it with Sriracha next time!
mary A.
April 17, 2014
I'm making this tomorrow night for a dinner party, so I'm wondering if the sweet potatoes, kale and coconut can be made ahead or will they lose their crispness?
Ashley C.
April 18, 2014
Hi Mary! I would say you could prep (clean and cut) the sweet potatoes and kale, and mix together the dressing and have it all ready to throw in the oven for tonight. I think it would taste best, especially for a dinner party, if it was served fresh from the oven. Best of luck to you!
Ann H.
April 11, 2014
I made this for the fam this week and I have to tell you it was crazy delicious! I sautéed some carrot and broccoli and threw them in to finish with the sweet potato. This dressing made the entire dish a 12+! I used just regular old TJS shredded coconut and it was awesome! We are big eaters so I sautéed up some shrimp threw on whatever dressing was left and tossed in some more coconut....A...maze...ing! Thank you Ashley, this recipe brightened up an otherwise dull Monday evening dinner:)
Ashley C.
April 14, 2014
Thank you, Ann! That is very kind of you. I'm so happy you enjoyed it (and your additions sound delicious)! :)
abunnybabe
April 8, 2014
Ashley, I'm making this tonight, I have a question for you. Did you shred your own coconut for the flakes, or were you able to find unsweetened coconut flakes at the store? I'm going to have to shred fresh coconut chunks because all I could find at my local supermarket was the sweetened flakes-think Easter bunny cakes. LOL How will fresh coconut, shredded, work in your recipe? Thanks!
koc
March 30, 2014
Fantastic! Made as written and everything was delicious-salmon, rice, kale and sweet potatoes! Plus I loved that it was so quick and easy to prepare. Thanks for the great recipe!
Veganosity
March 30, 2014
I absolutely am obsessed with kale! If you're consistently sautéing it though and want to do something else, think about using it in spreads and stuff! We put ours in this delicious nut pate! http://www.veganosity.com/food/rustic-almond-and-roasted-red-pepper-pate/
carswell
March 27, 2014
I was looking for something simple to make on the weekend. This sounds good - but I think I may swap out the sweet potatoes for carrots - I don't really need a second starch with the rice.
Ashley C.
March 27, 2014
You wouldn't even need the carrots. It's just as good without the sweet potatoes! The sweet potatoes are delicious, but it's kind of my way of making it go a little further (I love leftovers!).
ashley D.
March 26, 2014
This looks so tasty! I love salmon any and every way. I think I'll be making this VERY soon.
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http://ashleydenaexo.blogspot.com/
Lani D.
March 26, 2014
Made this with the sweet potatoes, & it was delicious. They do add a nice extra flavor, though I can see it being tasty with just the kale too. I used refined coconut oil as it tolerates a higher cooking temp, up to 360 degrees per the jar. So I set the oven there instead of 400 & just cooked it slightly longer. No smoking problem & the salmon filets came out just right. Really delicious recipe!
Tracie
March 23, 2014
I made this last night and it was beyond delicious and super easy! I would say that although the sweet potatoes were delicious, if you were to cut them out if would be a much quicker dish to get on the table. I will probably eliminate them in the future, only because of time and there is plenty of food between the rice, kale and salmon! I also love having this great marinade in my toolkit, it was DELICIOUS!
Ashley C.
March 27, 2014
Definitely delicious with just the kale, rice, and salmon. And that marinade is a good one! :)
Paulaob
March 20, 2014
Went to buy coconut oil today for your recipe. Didn't know there were different kinds. What kind do you use? Refined or unrefined? Seems like the unrefined cannot be used at high heat.
Ashley C.
March 24, 2014
I'm using unrefined at the moment, which has a smoke point of 350F. I don't think it really reaches this smoke point when baking, so I wouldn't be worried. Be aware when buying the refined as to which method they use to refine the oil-look for varieties processed with the least amount of chemicals and aren't partially hydrogenated. Hope that helps!
mshlm
March 19, 2014
Did anyone have a problem with heavy smoking coming from the oven when cooking the fish? I had to turn the oven off and open all the windows because it was that bad. It didn't do it when I cooked the kale/coconut.
Allison K.
March 19, 2014
Despite all the glowing reviews, I was still surprised by just how much I loved this dish. It hits all the right notes -- slightly sweet & slightly spicy, hearty and light at the same time, healthy and rich-seaming. My first time cooking with coconut oil too. Thank you for it!
Ashley C.
March 19, 2014
Thanks Allison! I'm so happy you enjoyed it! Coconut oil for cooking is the best-try it with eggs sometime!
Mary
March 19, 2014
I'm confused about cooking the salmon. Do you lay it on top of the kale and bake it all together or do you bake it in a separate pan and then arrange all when serving?
Ashley C.
March 19, 2014
You can do either. They take about the same amount of baking time, so putting it all in one pan works just fine. I've done it both ways!
Deanna
March 16, 2014
this recipe is a winner in my books. easy to prepare, nutritious and tasty. thanks!
Carol
March 7, 2014
This was so good I practically put my face in the bowl and ate it like a dog. I even had the leftovers for breakfast. I had no coconut milk so I made my own with hot water and unsweetened coconut in the blender and I had no salmon so I used haddock and it was great. I will be using that dressing on kale for kale chips from now on. This is my new favourite recipe!
Carol
March 7, 2014
I forgot, I also had no aminos so I used Braggs. I had no potatoes and I left them out. And it was still brilliant!
Ashley C.
March 7, 2014
Hi Carol! I'm thrilled with how much you enjoyed it! Also, way to improvise! The dressing definitely makes it! :)
Tereza
March 6, 2014
This looks like my kind of dish! Beautiful ingredients and the use of coconut oil/milk
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mshlm
February 26, 2014
Is the coconut milk sweetened or unsweetened? Is it ok to use coconut almond milk?
Ashley C.
February 26, 2014
It's best to use the canned coconut milk, not the watered down coconut milk in cartons, but if all you have is the coconut almond milk, it should work-it will just taste a little different. (Oh, and I would definitely use unsweetened)
KakiSue
February 26, 2014
Thanks, Ashley Couse, for this glorious recipe! The kale recipe is the best I have ever tasted- I could eat this every day. The leftover rice, sweet potatoes, and kale were a transcendant lunch that will be enjoyed over and over. More, please!
Ashley C.
February 26, 2014
Kaki, that is one an amazing compliment. I am so happy that you enjoyed it...and I'm with you, the leftovers are killer, too!
susan O.
February 25, 2014
what is coconut aminos? can't find it in my grocery store? will I compromise the taste if I make it without it?
Ashley C.
February 25, 2014
Coconut aminos are essentially a substitute for soy sauce. Feel free to use soy sauce or tamari (wheat free soy sauce) in place of the coconut aminos...I don't think it would turn out as well if you just omitted it. Hope that helps!
Alexandra S.
February 25, 2014
I didn't have coconut aminos (but I am intrigued and will look for them at the store) or tamari, so I used low-sodium soy sauce, and as I already said, it was SO good. Making again tonight.
SE
February 25, 2014
I don't understand where the sweet potato comes in. Is it supposed to be served on the side? I don't see it in the photo.
Ashley C.
February 25, 2014
The sweet potato is part of the dish, but it is optional. When the recipe testers made it, they chose to omit it, which is why it isn't in the photo. It's delicious either way!
SE
February 26, 2014
Thanks. I was confused. Love sweet potatoes and plan to do the whole dish this weekend.
Alexandra S.
February 21, 2014
I'm too impulsive — just made this with curly kale...SO good! The rice is absolutely delicious. I didn't have the patience to make the sweet potatoes, and I didn't have salmon, so I just made the rice and kale, and oh my gosh, I am in heaven. I roasted a lot of kale, so I used all of the dressing for the kale-coconut roasting step. The toasted coconut flakes absorb the flavor of the dressing so nicely are are irresistible! Yum yum yum. What a wonderful recipe! I can only imagine how delicious the whole shebang will be.
Ashley C.
February 23, 2014
Thank you for the kind words! I'm so glad you enjoyed it! It's such an addicting combination. I make it all the time, and often improvise with what we have on hand, as you did. :)
Alexandra S.
February 21, 2014
This looks so good! I want it in my belly immediately. Do you think it would work with curly kale? I am partial to tuscan but I have some curly kale on hand. I have rice, coconut, sweet potatoes, everything but salmon on hand to make this for lunch. So excited!
fiveandspice
February 20, 2014
Yum! This looks like the absolute perfect weeknight supper. Can't wait to try it!
Ashley C.
February 20, 2014
Thank you! It's a staple in our house. We often use a fried egg instead of salmon for a slightly quicker meal. Let me know how you like it!
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