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Under 30 Minutes

Roasted Salmon with Kale and Cabbage

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Salmon with Kale and Cabbage

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
  • 1/2 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
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon Dijon mustard


  1. 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.

  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.

Reviews (4)

  • OmaJody 14 Nov, 2013

    This is an excellent dish. I have made it several times for various occasions. My only frustration is not with the recipe but with the fact that i can't print any of the Everyday Foods recipes effectively. I end up with pages of unwanted ads or other information and the recipe itself is spread over 2 to 3 pages. Suggestions? I don't always have my I phone or I PAD in the kitchen or nearby. I don't see a "print" button anywhere on your recipe page.

  • Eviebelle 1 Oct, 2013

    This is a really great tasting (and healthy) recipe. Great mixture of textures and flavors. I would suggest adding the kale during the last few minutes of cooking time, though. The cabbage and salmon need longer to cook, and you don't want to burn the kale.

  • Bec310 21 Sep, 2013

    Delicious! I used some of the abundance of kale from my garden... would also be good with brussel sprouts. We ate leftovers for lunch today and it was just as delicious! Thank you, I enjoy your videos. Would love to have the data on protein, carbs, fat, etc. to track with WeightWatchers.

  • Marguerite7 19 Sep, 2013

    I just made this recipe today for lunch as I happened to have kale and cabbage in the fridge. I had to run to the store for the salmon. I bought chipotle-seasoned salmon and lemon-pepper salmon. This recipe was quick and so very delicious. I plan to make it again next week for a friend who is coming for dinner. It is a keeper. Thank you!

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