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
- ½ head Green Cabbage, sliced thin
- 1 teaspoon Dijon mustard
Main Course
Mediterranean
Gluten Free
Method
Enjoy a delicious and healthy baked salmon with kale and cabbage, paired with a zesty lemon-dill dressing. A quick and easy dinner ready in under 30 minutes!
1. Prep the Oven and Vegetables: Set your oven to 450°F (230°C) to preheat. On a rimmed baking sheet, combine kale and cabbage with 2 tablespoons of oil. Spread them evenly across the sheet, then sprinkle with salt and pepper. Bake for 6 minutes, stirring halfway through.
2. Add the Salmon: Season the salmon with salt and pepper. Place it on the same baking sheet with the vegetables. Continue baking for about 10 minutes or until the salmon is fully cooked.
3. Make the Dressing: While the salmon cooks, whisk together lemon zest, lemon juice, dill, mustard, and the remaining 1/4 cup of oil. Add salt and pepper to taste.
4. Serve: Drizzle the prepared dressing over the baked salmon and roasted vegetables before serving. Enjoy!
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