Salmon With Crispy Cabbage and Kale
Adapted from One Pot: 120+ Easy Meals From Your Skillet, Slow Cooker, Stockpot, and More [1] by Editors of Martha Stewart [2] 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