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Photo of Sheet pan salmon with crispy kale and potatoes by WW

Sheet pan salmon with crispy kale and potatoes

3
Points®
Total Time
58 min
Prep
20 min
Cook
38 min
Serves
4
Difficulty
Easy
This simple layered meal is complete and fully prepared in your oven in just under an hour. The roasted potatoes and crispy roasted kale are ideal sides for the rich and delicate roasted salmon fillets. The Tuscan variety of kale is also called lacinato and features less curly, yet still firm leaves. The tangy yogurt sauce adds a creamy zing that cuts the buttery salmon and cool the dish overall. If possible, ask your fishmonger 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

2 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

12 oz, quartered

Olive oil

4 tsp, divided

Kale

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

Crushed red pepper flakes

½ tsp, divided

Uncooked farmed Atlantic salmon

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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