Sheet Pan Salmon with Crispy Kale and Potatoes

6
3
1
Smartpoints value per serving
Total Time
58 min
Prep
20 min
Cook
38 min
Serves
4
Difficulty
Easy
If possible, ask for salmon fillets that are wider and thinner, rather than taller and thicker; they will cook faster and more evenly.

Ingredients

fresh lemon juice

1 Tbsp

plain fat free Greek yogurt

1 cup(s)

kosher salt

½ tsp, or to taste, divided

black pepper

¼ pinch, freshly ground, or to taste, divided

uncooked Yukon gold potato(es)

12 oz, quartered

uncooked kale

1 cup(s), Tuscan variety, ribs and stems removed, leaves torn into large pieces

crushed red pepper flakes

½ tsp, divided

uncooked skinless wild salmon fillet

12 oz, with or without skin, four 3 oz pieces

garlic clove(s)

2 clove(s), medium, finely chopped, divided

Olive oil

4 tsp, divided

Instructions

  1. Preheat oven to 425°F.
  2. Whisk 1 Tbsp lemon juice and a pinch garlic into yogurt; season to taste and set aside.
  3. Place potatoes on a rimmed baking sheet; toss with 2 tsp oil and season to taste. Roast, tossing occasionally, until potatoes are well-browned and cooked through, 25-30 minutes.
  4. Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, toss kale with crushed red pepper, remaining chopped garlic and 1 tsp oil; season to taste and place on prepared pan in an even layer.
  5. When potatoes are done cooking, remove from oven; place salmon over potatoes on pan in a single layer. Drizzle salmon with remaining tsp oil; sprinkle with salt, black pepper and red pepper. Bake salmon until it begins to brown around edges and is just cooked through, 5–8 minutes (depending on thickness). Put kale in oven at same time as salmon; bake until crispy at edges, 5-8 minutes.
  6. Serve with reserved yogurt and a fresh squeeze of lemon.

Notes

Serving size: 3 oz salmon, 3/4 c kale, 1/2 c potatoes, 1/4 c yogurt

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