Sheet Pan Salmon with Crispy Kale and Potatoes

Total Time
58 min
20 min
38 min
If possible, ask for salmon fillets that are wider and thinner, rather than taller and thicker; they will cook faster and more evenly.


fresh lemon juice

1 Tbsp

garlic clove(s)

2 medium clove(s), finely chopped, divided

plain fat free Greek yogurt

1 cup(s)

kosher salt

½ tsp, or to taste, divided

black pepper

¼ tsp, freshly ground, or to taste, divided

uncooked Yukon gold potato(es)

12 oz, quartered

olive oil

4 tsp, divided

uncooked kale

12 oz, Tuscan variety, ribs and stems removed, leaves torn into large pieces

crushed red pepper flakes

½ tsp, divided

uncooked farmed salmon fillet(s) with or without skin

12 oz, four 3 oz pieces


  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. Put kale in oven at same time as salmon; bake until crispy at edges, 5-8 minutes. Bake salmon until it begins to brown around edges and is just cooked through, 5–8 minutes (depending on thickness). Serve with reserved yogurt and a fresh squeeze of lemon.
  6. Serving size: 3 oz salmon, 3/4 c kale, 1/2 c potatoes, 1/4 c yogurt

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