Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
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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.
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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.
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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
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
INSTRUCTIONS
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.