| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
|
Ingredients
- 1/2 bunch lacinato kale tough stems removed, leaves thinly sliced (about 21/2 cups)
- 1/4 Head savoy cabbage cored and thinly sliced (about 2 cups)
- 3 tbsp olive oil divided
- Kosher salt
- 2 110-170 g (each) salmon fillets
- 1/2 tsp lemon zest (1 tbsp lemon juice)
- 2 tbsp fresh dill chopped
- 1/2 tsp Dijon mustard
Ingredients
|
Instructions
- preheat oven to 230*C
- On a quarter-sheet pan, toss kale and cabbage with 1 tbsp oil, and spread in an even layer; season with salt and bake 6 mins. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, 8-9 mins.
- Meanwhile, whisk together lemon zest and juice, dill, mustard and remaining 2 tbsp oil. Season to taste with salt.
- Drizzle salmon and vegetables with dressing before serving.
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