Simple Salmon with Crispy Kale and Quinoa

Name: Simple Salmon w/ Crispy Kale & Quinoa
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 cups kale leaves, stems removed and torn into bite-sized pieces; 1 tbsp avocado oil, divided; 1 tsp sea salt, divided; 3/4 cup cooked quinoa; 10 oz salmon fillet (2 fillets, skin on)

Dairy-free • Gluten-free

Simple Salmon with Crispy Kale and Quinoa

This one-dish dinner is as simple as it gets — crispy kale, toasted quinoa, and perfectly baked salmon, all cooked together in one pan. The kale gets crispy and almost chip-like, the quinoa picks up a little golden crunch, and the salmon stays tender and flaky. It’s the kind of meal that looks impressive but comes together in about 20 minutes with minimal cleanup. Naturally gluten-free and dairy-free

Why You Will Love This Recipe

This is the recipe you make when you want something nourishing and satisfying but don’t want to overthink it.

One pan, three layers. Everything cooks in the same baking dish — kale on the bottom, quinoa on top of that, salmon on top of everything. Minimal dishes, maximum flavor.
Real staying power. Salmon is one of the best sources of omega-3 fatty acids, and kale brings fiber that supports digestion and keeps you full. Between the protein, healthy fats, and fiber, this meal genuinely holds you over.
Crispy kale is a game-changer. When kale roasts properly, it turns into something almost chip-like — crispy, salty, and way more fun to eat than steamed greens.
Weeknight-friendly timing. From oven to table in about 20 minutes. Perfect for busy nights when you still want to eat well.
Meal prep ready. You can prep the components ahead and assemble right before baking, or bake the whole thing and reheat portions throughout the week.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the base

Kale leaves (stems removed) — Torn into bite-sized pieces and roasted until crispy. Kale is packed with fiber, which supports healthy digestion and keeps you feeling satisfied longer. It also brings vitamins A, C, and K to the plate.
Avocado oil (divided) — Used to coat the kale lightly and rub on the salmon. Avocado oil has a high smoke point, so it holds up beautifully at 400°F without breaking down.
Sea salt (divided) — Simple seasoning split between the kale and the salmon. Sometimes that’s all you need.
Quinoa (cooked) — Spread over the kale before baking to crisp up alongside it. Quinoa is a complete protein and adds texture and substance to the dish.

For the salmon

Salmon fillet (skin on) — Two fillets, about 10 ounces total. Salmon is one of the richest sources of omega-3 fatty acids, which support heart health, reduce inflammation, and provide the kind of healthy fat your body actually needs. The skin protects the fish while it bakes and peels right off before serving.

How To Make Simple Salmon with Crispy Kale and Quinoa

Here’s how it comes together.

Step 1: Preheat and prep the kale. Heat your oven to 400°F. Remove the tough stems from the kale and tear the leaves into bite-sized pieces — not too small, as they’ll shrink when they roast. Add them to a baking dish.

Step 2: Season and massage the kale. Drizzle half the avocado oil over the kale and sprinkle with half the sea salt. Use your hands to massage the kale and coat every piece lightly with oil. Pro tip: use the oil sparingly — too much oil will steam the kale rather than crisp it.

Step 3: Add the quinoa and bake. Spread the cooked quinoa evenly over the kale. Place the dish in the oven and bake for 8–10 minutes. You’re looking for the kale to crisp up and the quinoa to get slightly toasted and golden. Pro tip: keep an eye on it during the last couple of minutes — you want crispy, not burned.

Step 4: Prep and add the salmon. While the kale and quinoa bake, rub the salmon fillets with the remaining avocado oil and season with the rest of the sea salt. When the kale and quinoa are done, place the salmon fillets skin-side up directly on top of the kale and quinoa.

Step 5: Bake the salmon. Return the dish to the oven and bake for 6–8 minutes for medium doneness. The salmon should be opaque and flake easily with a fork. Pro tip: if you prefer your salmon more well-done, add an extra minute or two — just watch it closely so it doesn’t dry out.

Step 6: Rest, remove the skin, and serve. Let the dish cool for 2 minutes, then gently peel the skin off the salmon. It should come off easily. Plate everything together and enjoy.

Storage, Reheating & Make Ahead

Fridge storage Store leftovers in an airtight container in the fridge for up to 3 days. The kale will lose some of its crispiness, but the salmon and quinoa hold up well.

Reheating Reheat gently in the oven at 325°F for about 8–10 minutes to bring back some of the texture. The microwave works in a pinch but the kale and quinoa won’t crisp back up.

Make ahead tips You can cook the quinoa and tear the kale a day ahead, then assemble and bake when you’re ready to eat. The salmon should be seasoned and added fresh right before baking for the best results.

Substitutions and Variations

If you don’t have kale — Swiss chard, collard greens, or even spinach work, though spinach won’t crisp the same way. Kale and collards give you the best texture here.
If you prefer a different grain — Brown rice, farro, or cauliflower rice all work well in place of quinoa. Just make sure whatever you use is already cooked before adding it to the dish.
If you want extra flavor — Add a squeeze of lemon juice over the salmon right before serving, or sprinkle the dish with red pepper flakes for a little heat.
If you’re not a fan of salmon skin — You can remove it before baking, but keeping it on protects the fish and makes it easier to peel off cleanly after cooking.
Different proteins — This method works beautifully with other fish like cod, halibut, or trout. Adjust baking time slightly based on thickness.

Health Benefits At A Glance

Salmon — One of the best sources of omega-3 fatty acids (EPA and DHA), which support heart health, brain function, and help reduce inflammation throughout the body. It’s also a complete protein and rich in vitamin D and B vitamins.
Kale — An excellent source of fiber, which supports healthy digestion and helps keep you feeling full. It’s also loaded with vitamins A, C, and K, and contains powerful antioxidants that support overall health.
Quinoa — A complete plant-based protein containing all nine essential amino acids, plus fiber, magnesium, and iron.
Avocado oil — High in heart-healthy monounsaturated fats and has a high smoke point, making it ideal for roasting at higher temperatures.

Ways To Serve This Dish

As a complete one-pan meal — This dish is balanced as-is with protein, healthy fats, fiber, and a whole grain. You don’t need anything else.
With a side of roasted sweet potato — Add a roasted sweet potato on the side for extra carbs if you’re especially hungry or had a big workout.
With a simple lemon wedge — A squeeze of fresh lemon over the top brightens everything and adds a pop of freshness.
Over a bed of greens — If you want to bulk it up, serve the salmon, kale, and quinoa over a handful of mixed greens or arugula.
As meal prep lunches — Portion into containers and reheat throughout the week for easy, nourishing lunches that feel complete.

Shelley’s Tips

Use the avocado oil sparingly on the kale — too much oil will make it steam rather than crisp.
Watch the kale and quinoa closely in the last couple of minutes of the first bake — you want crispy, not burned.
The salmon skin peels off easily after baking and helps protect the fish while it cooks, so leave it on.
If you prefer your salmon more well-done, add an extra minute or two to the baking time.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

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Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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