Salmon Tacos with Kale, Collards and Lemon-Tomato Vinaigrette
There are greens in the tortillas themselves and greens served with the tacos too. You'll be so healthy you can't stand it!
Ingredients
- 2 1/2 tablespoons olive oil, divided
- 1/2 tablespoon fresh lemon thyme leaves
- 1 cup cherry tomatoes, halved lengthwise
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
- 2 5 ounce salmon fillets
- Herbes de Provence
- 4 Homemade Corn Tortillas , (or other tortillas)
- 2 ounces kale or collards, (or a combination)
Instructions
Make the vinaigrette:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the lemon thyme and stir for about 20 seconds, until the oil is fragrant, making sure the leaves do not burn. Add the tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the tomatoes begin to soften, about 5 minutes. Remove from heat and stir in the lemon juice. Set aside.
Grill the salmon:
- Cut an 8-inch square of heavy duty aluminum foil and turn up the edges to create a rim. Brush the foil with olive oil. Place the salmon fillets on the foil, brush them with olive oil and season with remaining salt, pepper, and Herbes de Provence. Turn all burners on a gas grill to high. When the grill is hot, place the foil containing the salmon over the middle burners. Close the grill and let the salmon cook for about a minute. Turn the heat on the middle burners to medium and let the salmon cook another minute or so. Turn the middle burners off and turn the outside burners to medium. Let the salmon cook over indirect heat for approximately 7 minutes (for a piece of fish about 3/4 inch thick. Remove from heat and let it sit for a couple of minutes before serving.
Assemble the tacos:
- Place tortillas on a plate, covered with a damp paper towel. Microwave at 100% for about 15 seconds or until warm. Place greens on tortilla, then top with salmon and lemon-tomato vinaigrette.
Notes
When grilling salmon, remove it from the heat when you think it's just a bit undercooked. It will continue to cook while it rests.
Salmon can be broiled instead of grilled. Brush the fillets with olive oil and season with salt, pepper, and Herbes de Provence. Place under the broiler until salmon is cooked through, about 5 minutes.
Nutritional information does NOT include the tortillas. Click the link for the tortilla recipe to get those numbers.
To reduce the calorie count and amount of fat, use less salmon per taco.
Nutrition Info Per Serving
Nutrition Facts
Salmon Tacos with Kale, Collards and Lemon-Tomato Vinaigrette
Serving Size
2 tacos
Amount per Serving
Calories
444
% Daily Value*
Fat
32
g
49
%
Saturated Fat
6
g
30
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
445
mg
19
%
Potassium
0
mg
0
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
7
g
* Percent Daily Values are based on a 2000 calorie diet.