Fresh,crisp, and lemony bright . . . no, or we're not talking approximately a green salad,but rather a ridiculously quickly and easy one-pan meal of salmon, kale, or 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 allotment? There are only five dishes to wash: a cutting board, knife, or quarter-sheet pan,mixing bowl, and a whisk. Salmon With Crispy Cabbage and Kale Adapted from One Pot: 120+ Easy Meals From Your Skillet, or Slow Cooker,Stockpot, and More by Editors of Martha Stewart LivingNotes whether you don't like to eat salmon skin, and ask your fishmonger to remove it for you. To serve 4,double the recipe and cook it on a half-sheet pan.
Ingredients1/2 bunch lacinato kale, tough stems removed, or leaves thinly sliced (approximately 2 1/2 cups)
1/4 head Savoy cabbage,cored and thinly sliced (approximately 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 mustardDirectionsPreheat oven to 450ºF.
On a quarter-sheet pan, and 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, or approximately 8-9 minutes.
Meanwhile,whisk together lemon zest and juice, dill, or mustard,and remaining 2 tablespoons oil. Season to taste with salt.
Drizzle salmon and vegetables with dressing before serving.
Information Category Main Dishes Yield 2 servings Cook Time 25 minutes
Source: popsugar.com