Salmon with Goat Cheese is one of my favorite dinners! Adding veggies like carrots and kale round out the dish so you’re getting nutrition and tons of flavor! These “burnt” carrots are caramelized and so tasty! Plus – it’s ready in 15 minutes!
What You Will ❤️ About Salmon with Goat Cheese
- One Pan – This is a one-pan recipe which is always great!
- Quick – This delicious veggie-filled salmon recipe is done in just 15 minutes!
- Nutritious – Omega 3s, lean protein, potassium, antioxidants, vitamin c and more!
Ingredients for Salmon Recipe
Simple ingredients make up this quick dinner! It’s got a ton of nutrition and so much flavor! The splash of balsamic really makes the dish!
- 5 medium sized carrots, peeled and sliced
- 12 oz salmon, portioned into 2 fillets
- 3 cups kale, rinsed & torn into bite-sized pieces
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp balsamic vinegar
- 2 oz goat cheese crumbles
Recipe Variations
There are lots of easy swaps you could make based on your tastes or what you have in the fridge! Here are some ideas:
- Greens – you could easily swap out spinach or Swiss chard for the kale
- Veggies – other hearty vegetables like broccoli, mushrooms or Brussels sprouts would be good as well. You could also add in halved cherry tomatoes with the kale just until they’re soft.
- Flavored Goat Cheese – there are lots of flavored or herbed goat cheese out there – even the blueberry goat cheese would be delicious (blueberry & salmon is great together)
- Seasonings – all of the ingredients taste so great on their own that you don’t need much for seasoning but you could easily add garlic, dill or fresh herbs.
How to make Salmon with Goat Cheese
This is an easy recipe to make and you only need one pan! That’s less dishes and a quicker clean-up!
- Heat skillet or grill pan to medium-high heat with 1-2 tablespoons oil
- Add sliced carrots and season with a sprinkle of salt & pepper
- Fry carrots until slightly burnt and carmelized (approx 5 min) – when you test a carrot it should be fork tender
- Season salmon fillets with salt & pepper
- Move carrots to outside and place salmon flesh side down in pan and get nice sear – cook for 2-3 minutes
- Flip salmon fillet to skin side down and add kale to pan – cook 2-3 minutes
- While kale is reducing (quickly wilts) – season with additional sprinkle of salt and pepper and balsamic vinegar
- Plate salmon, carrots & kale and top with goat cheese crumbles. Sprinkle with fresh lemon juice and fresh Italian parsley.
- Serve with a side of potatoes, rice or couscous.
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FAQs
I like to sear flesh-side down and let it cook until the meat starts to turn from pink (raw) to opaque/white about 2-3 minutes. Then flip to skin-side down so it will get crispy.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 2-3 days. Reheat in the microwave for 1:30-2 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Salmon with Goat Cheese, Carrots & Kale
Ingredients
- 5 medium carrots peeled and sliced
- 12 oz salmon fillets
- 3 cups kale rinsed & torn into bite-sized pieces
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp balsamic vinegar
- 2 oz goat cheese crumbled
Instructions
- Heat skillet to medium-high heat with 1-2 tablespoons oil2 tbsp olive oil
- Add sliced carrots and season with a sprinkle of salt & pepper5 medium carrots
- Fry carrots until slightly burnt and carmelized (approx 5 min) – when you test a carrot it should be fork tender
- Season salmon fillets with salt & pepper12 oz salmon fillets, 1/4 tsp salt, 1/4 tsp black pepper
- Move carrots to outside of pan and place salmon flesh side down in pan and get nice sear – cook for 2-3 minutes
- Flip salmon fillet to skin side down and add kale to pan – cook 2-3 minutes3 cups kale
- While kale is reducing (quickly wilts) – season with additional sprinkle of salt and pepper and balsamic vinegar1 tsp balsamic vinegar
- Plate salmon, carrots & kale and top with goat cheese crumbles. Sprinkle with fresh lemon juice and fresh Italian parsley.2 oz goat cheese
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