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.


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