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.
If you don't like to eat salmon skin, ask your fishmonger to remove it for you. To serve 4, double the recipe and cook it on a half-sheet pan.
- 1/2 bunch lacinato kale, tough stems removed, leaves thinly sliced (about 2 1/2 cups)
- 1/4 head Savoy cabbage, cored and thinly sliced (about 2 cups)
- 3 tablespoons olive oil, divided
- Kosher salt
- 2 salmon fillets (4 to 6 ounces each)
- 1/2 teaspoon lemon zest plus 1 tablespoon juice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon Dijon mustard
- 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.
- Main Dishes
- North American
- 2 servings
- Total Time
- 25 minutes