Cooking with Aubrey

Teriyaki Salmon with Kale

I love it when a recipe touted as easy, truly is simple to prepare and comes together in a flash; five ingredients and 10 minutes of cooking time. No knife required. The kale is ripped into small pieces. I think it took longer for my oven to come to temperature than it did for me to prepare the meal. Enjoy this powerhouse meal packed with beneficial nutrients.

Teriyaki Salmon with Kale


  • 1 large bunch of kale
  • 1 Tbsp olive oil
  • Four 6-8 oz salmon fillets
  • ½ cup teriyaki sauce
  • Sea salt and pepper


  1. Preheat the oven to 425.
  2. Prepare the kale, by stripping and discarding the center stems. Tear large leaves into smaller chunks. Place the leaves on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Toss to coat.
  3. Nestle the salmon among the kale, skin side down and sprinkle with salt and pepper.
  4. Drizzle a couple of teaspoons of teriyaki sauce over each salmon piece. Brush it lightly to coat the surface.
  5. Bake for 10 minutes. Let it sit for a minute or two before serving.

Source: Drummond, Ree. The Pioneer Woman Cooks, Come and Get It

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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