I have a little formula I use to judge whether a cookbook is worth my while. I actually took this from some other blogger, but I can’t remember who. They said if they find 3 recipes in a cookbook that they really like, then they consider it a worth while purchase. Well, this is my third recipe that I’ve tried from One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More (affiliate link) by Martha Stewart. I posted the Baked Rice with Sausage and Broccoli and the Pork Chops with Bacon and Cabbage last week. They were wonderful. I loved them. Easy and simple and good.
Here is another one for you. So simple and yet, I’ve never thought of it. Roasting cabbage and kale together. The kale gets all nice and crispy and the cabbage gets soft and tender. The salmon cooks perfectly. Then it is all pulled together with a dill dressing. Do not forget the dill dressing. We had leftovers the next day for lunch, and while they were good, they felt like they were lacking something. They were. When I opened up the fridge to make dinner than night, I saw the jar of dill dressing. Oops.
I served them with oven roasted sweet potato wedges. Look at all the colors in this meal! You can just tell that it is good for you! I am always looking for good salmon recipes and this is definitely going on my master list!
- 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups) - I just used regular
- ½ head Savoy cabbage, cored and thinly sliced (4 cups) - I used purple cabbage
- 6 tablespoons olive oil, divided
- Coarse salt and pepper
- 4 skinless salmon fillets (4 to 6 ounces each)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup fresh dill, chopped
- 1 teaspoon Dijon mustard
- Preheat the oven to 450. On a rimmed baking sheet, toss the cabbage and kale with 2 tablespoons of the olive oil and season with salt and pepper. Spread out (don't worry if it looks like a lot - it will shrink as it bakes). Roast for about 6 minutes.
- Stir the cabbage and kale, season the salmon with salt and pepper and nestle it among the greens. Roast for an additional 10 minutes.
- While the salmon is roasting, whisk together the rest of the olive oil, the lemon zest and juice, the dill and dijon mustard. Season with salt and pepper.
- To serve place the greens and salmon on a plate and drizzle with the dill dressing.
I’m linking up with:
Full Plate Thursday @ Miz Helen’s Country Cottage