4 cups kale leaves, ribs and thick stems removed
2 cups cherry tomatoes
2 Tbsp. olive oil
Kosher salt and freshly ground pepper to taste
4 5 oz. salmon fillets
2 Tbsp. chopped fresh parsley
Sweet Mustard Glaze
PREHEAT oven to 400° F. Lightly oil a baking sheet or coat with nonstick spray.
PLACE kale and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with salmon in a single layer and brush each salmon filet with mustard glaze.
PLACE into oven and cook until the fish flakes easily with a fork, brushing 2-3 times with mustard mixture, about 10-12 minutes.*
*Cooking time will vary depending on the size and thickness of the salmon filets.