Sheet pan salmon with crispy kale and potatoes
2
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
