The vegetables cook right alongside the salmon then get dressed with a mustard-dill-lemon vinaigrette. The best part of all is how the kale transforms into crispy chips in the oven.
What you’ll need: 1 bunch Tuscan kale
6 ounces Brussels sprouts
8 ounces micro gold potatoes
2 salmon fillets
1 lemon
1-2 sprigs dill
1 teaspoon whole grain mustard
Extra virgin olive oil
Coarse salt
Freshly ground black pepper
Equipment:
Rimmed baking sheet
Zester
Recipe Steps:
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Preheat oven to 450 degrees. Remove stems from kale and cut into 1 ½ inch pieces. Trims ends from Brussels sprouts and remove any wilted outer leaves. Slice sprouts through the core.
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On a rimmed baking sheet, toss kale and Brussel sprouts with 2 tablespoons oil, salt and pepper and spread in an even layer on 2/3 of the baking sheet.
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Toss potatoes with 2 teaspoons oil and season with salt and pepper. Spread on remaining 1/3 of sheet pan. Place sheet pan in oven and roast for 6 minutes.
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Remove sheet pan from oven and toss kale and sprouts and potatoes. Make room in the center of the pan for the salmon. Season salmon with salt and pepper and place in the center of the baking sheet. Return to oven and bake until salmon is just cooked, about 10-12 minutes.
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Meanwhile juice and zest the lemon. Remove leaves from dill steams and finely chop. Mix all in a small bowl with mustard and 2 tablespoons of oil. Season with salt and pepper.
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Remove sheet pan from oven and drizzle salmon and greens with dressing. Divide all among two plates and serve.
