Make ahead: The components can be assembled and refrigerated, tightly covered with aluminum foil, up to a day in advance. To bake straight from the refrigerator, add 5 to 10 minutes to the oven time. From nutritionist and cookbook author Ellie Krieger.
1 tablespoon olive oil
4 cloves garlic, minced
14 1/2 ounces canned, no-salt-added diced tomatoes with their juices
15 ounces canned, no-salt-added tomato sauce
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 bunch kale, tough center stems removed and discarded, leaves chopped (about 8 cups)
Four 6-ounce center-cut skinless salmon fillets
Preparation: Preheat the oven to 350 degrees. Have a 9-by-13-inch baking dish at hand.
Heat the oil in a large skillet over medium-low heat. Stir in the garlic; cook for about a minute, until it has softened, then add the diced tomatoes with their juices, the tomato sauce, cumin, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the ginger, coriander, cinnamon and crushed red pepper flakes. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally, to form a slightly thickened sauce.
Arrange the kale evenly in the baking dish.
Season the fish fillets with the remaining 1/4 teaspoon each of salt and pepper and place on top of the kale. Pour the sauce over the salmon, and the kale that is not covered by the fish. Cover tightly with aluminum foil; bake for about 12 minutes, until the fish is nearly cooked through and the kale has wilted. Uncover and bake for 5 minutes.
Place a fillet on each plate; spoon about 1 cup of sauce and about one-quarter of the kale alongside. Serve right away.
Nutrition Per serving: 400 calories, 42 g protein, 27 g carbohydrates, 16 g fat, 3 g saturated fat, 95 mg cholesterol, 580 mg sodium, 9 g dietary fiber, 11 g sugar