One-Pan Salmon Dinner Recipe
Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
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.
Salmon With Crispy Cabbage and Kale
Adapted from One Pot: 120+ Easy Meals From Your Skillet, Slow Cooker, Stockpot, and More by Editors of Martha Stewart Living
Notes
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.
Ingredients
- 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
Directions
- 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.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 2 servings
- Total Time
- 24 minutes, 59 seconds
