Roasted Salmon With Kale and Cabbage
A bright, zingy dressing enlivens this healthy and colorful sheet pan dinner.
Ingredients
-
1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
-
½ head Savoy cabbage, cored and thinly sliced (4 cups)
-
6 tablespoons olive oil, divided
-
Coarse salt and pepper
-
4 skinless salmon fillets (4 to 6 ounces each)
-
1 teaspoon lemon zest plus 2 tablespoons juice
-
¼ cup fresh dill, chopped
-
1 teaspoon Dijon mustard
Instructions
-
Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
-
Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
