Baked Salmon with Dill & Garlic Butter Kale Rice

Herbs Kale

Sharing two recipes for a healthy and well-balanced meal. 

Baked Salmon with Dill

This recipe by Chef Martin Breslin from is a keeper - it's quick, fuss-free and best of all, yummy! 

Serves 4


  • 4 salmon fillets
  • Cooking spray
  • 15g finely chopped fresh dill, rosemary, sage or thyme
  • 1/2 tsp. kosher salt
  • tsp. Freshly ground black pepper
  • 4 wedges of lemon
1. Preheat oven to 180 degree Celsius.
2. Place fish on a baking sheet lightly coated with olive oil; lightly coat fish with olive oil. Sprinkle fish with fresh herbs, salt, and pepper.
3. Bake at 180 degree Celsius for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Garlic Butter Kale Rice
A great side that combines rice with loads of kale. It's healthy, yummy and filling! Great for anyone with a good appetite. This recipe is adapted from Spend with Pennies.

Serves 4


  • 200g kale, chopped with stems removed
  • Extra virgin olive oil
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 2 large garlic cloves
  • 2 cup uncooked white rice (use the rice cooker cup)
  • chicken broth (amount as indicated in your rice cooker)
  • 2 tablespoon almonds, roughly chopped (optional) 


For Kale: 

1. Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.

2. Use hands to scrunch for 30 seconds then set aside until rice is cooked.

For Rice:

1. Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.

2. Transfer garlic and butter mixture to the rice cooker. Add rice and broth. Cook the rice in the rice cooker. 

3. Once the rice is cooked, quickly toss all the kale on top of the rice, then clamp lid back on.

4. Rest for 10 min then stir wilted kale into the rice. 

5. Add salt and pepper to taste. If desired, you can add some chopped almond and extra butter for a crunchy and creamier bite. 

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