Fresh, crisp, and lemony bright . . . no, we're not talking about a green salad, but rather a ridiculously fast and easy one-pan meal of salmon, kale, and cabbage.
A brief trip to a screaming hot oven wilts the greens like a sauté while adding a crisp texture to the edges that's not unlike a kale chip. The salmon cooks through perfectly so that its just barely flaky while retaining its suppleness, and a lemony-bright mustard and dill dressing ties it all together.
The best part? There are only five dishes to wash: a cutting board, knife, quarter-sheet pan, mixing bowl, and a whisk.
Preheat oven to 450ºF.
On a quarter-sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer; season with salt and bake 6 minutes. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes.
Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt.
Drizzle salmon and vegetables with dressing before serving.