A 1-Pan Wonder: Salmon with Crispy Cabbage and Kale
Not a green salad, but a very quick and simple one-pan salmon, kale, and cabbage dish that is fresh, crisp, and lemony bright.
A brief visit to a scorching hot oven quickly wilts the greens like a sauté and gives the edges a crunchy texture akin to kale chips. A lemony-bright mustard and dill sauce ties it all together, and the salmon cooks through to the point where it is just barely flaky while still being tender.
What’s best? Only a cutting board, knife, quarter-sheet pan, mixing bowl, and whisk need to be washed.
NOTES Request that your fishmonger remove the salmon skin if you don’t want to eat it. Cook it on a half-sheet pan and double the recipe if you want to serve 4.
Ingredients for a one-pan salmon dinner recipe
Lacinato kale leaves cut into thin slices, 1/2 bunch, rough stems removed (approximately 2 1/2 cups)
1/4 head of cored and thinly sliced Savoy cabbage (about 2 cups)
split into 3 tablespoons of olive oil
Halal salt
2 fillets of salmon (4 to 6 ounces each)
1 tablespoon of juice and 1/2 teaspoon of lemon zest
2 teaspoons freshly chopped dill
a half-teaspoon of Dijon mustard
DIRECTIONS
Set the oven to 450°F.
Toss kale and cabbage with 1 tablespoon oil, spread out in a uniform layer, season with salt, and bake for 6 minutes on a quarter-sheet pan. Add the fish on the baking sheet after seasoning with salt. Bake for 8 to 9 minutes, or until fish is well done.
While that is happening, combine the remaining 2 tablespoons of oil, dill, lemon zest and juice, and mustard. Salt is used to flavor.
Before serving, dress the veggies and fish.
INFORMATION
Listed under Main Dishes
North American cuisine
yield two portions
24 minutes and 59 seconds in total
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