Salmon Roasted with Cabbage and Kale

This healthy dinner is ready in less than 30 minutes and is cooked all on one sheet pan!

Course Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 477kcal

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 salmon filets skinless
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.

Since you are using the zest and the juice from the lemon - organic is recommended.