Salmon with Kale and Cabbage
When I am looking for a “superfood” meal that can be thrown together quickly, this is the one! It bakes on one sheet and when I am really in a pinch, I turn to the Trader Joes, already washed and sliced, kale and cabbage – each in their own bag -which takes the prep time down to about 5 minutes. When baked, the kale turns into crunchy chips and the lemon-dill sauce poured over the top adds a classic and fresh taste. (Adapted from Martha Stewart)
  • CourseMain Course
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
  • 1Bunch Kale*tough stems removed,thinly sliced (about 5 cups, loosely packed)
  • 1/2Head Green cabbageany kind (savoy, green) cored and thinly sliced (4 cups, loosely packed)
  • 8Tbs Extra virgin olive oil
  • 4-5 Salmon filets6-8 ounces each
  • 1tsp Lemon zest
  • 4Tbs Lemon juice
  • 1/4-1/2Cup Fresh dillchopped
  • 1tsp Dijon mustard
Instructions
  1. Preheat oven to 450 degrees.
  2. On a rimmed baking sheet, lined with parchment paper or foil, toss kale and cabbage with 3 tablespoons oil and spread in an even layer. Season with salt and pepper and bake for 10 minutes, or until starting to wilt.
  3. Remove from oven and stir the veggies around on the sheet pan
  4. In a small bowl, whisk together the lemon zest and juice, dill, mustard, and remaining oil. Season with salt and pepper as desired.
  5. Season the salmon with salt and pepper and place on top of the cabbage kale mixture on the baking sheet.
  6. Drizzle the salmon and vegetables with the dressing.
  7. Bake until the salmon is cooked through, about 10 minutes.
  8. Serve over Quinoa or cous cous.