Sheet pan salmon with crispy kale and potatoes
9
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 medium clove(s)
Plain fat free Greek yogurt
1 cup(s)
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked Yukon gold potato(es)
12 oz
Olive oil
4 tsp
Uncooked kale
12 oz
Crushed red pepper flakes
0.5 tsp
Uncooked farmed salmon fillet(s) with or without skin
12 oz
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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