Prosciutto-Wrapped Salmon with Lemon Pepper Kale
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Y’ALL this recipe is the best. Inspired by my love of salmon, prosciutto, and lemon pepper seasoning, it’s definitely one of my new favorite healthy recipes! Obviously, the prosciutto and salmon are AMAZING, but the lemon pepper kale is actually surprisingly amazing too. And when I say amazing, I really mean addictive. I could eat the whole recipe’s worth of kale by myself! That being said, feel free to double the kale and seasonings if you have a big enough pan and you love your greens like I do!
This super easy recipe takes less than 30 minutes to make and is paleo, low carb, keto, and fairly low calorie too! If you’re looking to add a few more carbs to the dish, try it with a baked sweet potato on the side or layer it on top of a bed of black rice or quinoa. YUM!
Let’s talk saltiness. Please note that some brands of prosciutto can be very salty and they may make the dish too salty for your taste. If you get true prosciutto di Parma, then it should be the perfect amount of saltiness for this recipe and for most people’s tastes.
If you are ordering your prosciutto at a deli counter, just ask to try some first to make sure it’s not too salty for you. As for thickness, I recommend a thin slice on the prosciutto, but not too thin that it breaks when you handle it.
If you like prosciutto, make sure to check out my Prosciutto-Wrapped Cod with Lemon Caper Spinach recipe! So good!!!! And it’s the all-time most popular recipe on my site!
Equipment Needed:
- Large cast iron or non-stick pan (non-toxic/green pan recommended)
- Tongs
- Fish spatula
- Cooling rack
- Citrus zester or cheese grater
- Citrus reamer (optional)
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Prosciutto-Wrapped Salmon with Lemon Pepper Kale
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Ingredients
- 24 oz 680g salmon, cut into 4 fillets (skin removed, if desired)
- Black pepper to season salmon
- 4 oz prosciutto di Parma
- 2-3 Tbsp 28-42g grass-fed butter or ghee
- 2 large cloves garlic minced
- 10 cups 300g kale leaves (washed, dried, stems removed and roughly chopped)
- 4 tsp freshly squeezed lemon juice
- 1/2 tsp freshly ground black pepper reduce if sensitive to pepper/spice
- Zest of 1 lemon
- 2 pinches sea salt
Instructions
- Dry salmon and wrap with prosciutto. Pat salmon dry, sprinkle with a bit of black pepper, then carefully wrap with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prociutto is in strips rather than sheets, just overlap the strips to create a sheet and then wrap around the fillets. I like to lay the prosciutto out on a flat surface, place the fillet on top, then roll the fillet to wrap it, kind of like rolling up sushi.
- Cook salmon. Melt 2 Tbsp butter in large cast iron skillet or non-stick skillet over medium heat. Once hot, place salmon in skillet (skin side down first if you're cooking with skin on). Cook for 5 minutes then carefully flip using a fish spatula. Cook for 5 minutes on the second side or until fish is cooked through. Cooked fish will be opaque and flake easily with a fork. Stated cook time is for standard 1" thick salmon fillets. If your fish is thicker or thinner, make sure to adjust your cook time.
- Remove fish to a cooling rack. This is important to keep the outside crispy.
- Sauté kale. If the pan needs more oil, add 1 more Tbsp butter now and allow to melt. Add garlic to skillet and sauté for 30 seconds. Add kale. lemon juice, pepper, and sea salt and cook for 5 minutes, tossing with tongs.
- Plate. Place kale on plates, top with salmon, then sprinkle with lemon zest.
- Enjoy!
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Notes
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