28.01.2023

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.

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. 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
  1. Preheat oven to 450ºF.
  2. 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.
  3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt.
  4. Drizzle salmon and vegetables with dressing before serving.
Information
Category
Main Dishes
Cuisine
North American
Yield
2 servings
Total Time
24 minutes, 59 seconds

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