3

Sheet Pan Salmon with Crispy Kale and Potatoes

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

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

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. 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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