Salmon with Cabbage and Kale

This recipe doesn't look like much but it's super easy to make, super healthy to eat and amazingly delicious. It's the special dill sauce that does it, I think. You bake the salmon on top of the cabbage and kale so all the juices cook into the vegetables which adds such great flavor and softens the texture. I've never been a big kale fan but since I started Hannah Freese, RD diet, I've been surprisingly eating a lot of kale and don't really mind it. I've been buying Trader Joe's packaged kale that will last 2-3 meals and then I don't have to mess with cleaning it. Unlike lettuce, I don't think packaged kale tastes any different that fresh kale but I can really taste a difference with lettuce so I always buy fresh lettuce. The cabbage in this recipe is a lot like my roast chicken with cabbage recipe that is so simple, yet so tasty. This salmon recipe is good enough to serve to guests or for a special occasion, it's that good. You wouldn't think a recipe with kale and cabbage would be one that you'd want to serve to guests but believe me, guests would be very impressed if you served this dish.

Makes 4 servings

12 cups green cabbage, roughly chopped
8 cups kale leaves, roughly chopped
1/3 cup olive oil
1 pound salmon fillet
sea salt and black pepper to taste
1/2 cup fresh dill, finely chopped
1/2 cup apple cider vinegar
2 tsp. Dijon mustard

1. Preheat oven to 450 degrees F.

2. Add cabbage and kale to the baking pan and toss with 1/3 of the olive oil.

3. Bake for 6 minutes. Remove from the oven and stir.

4. Pat the salmon fillets dry and season with salt and pepper. Lay the salmon over the cabbage and kale. Bake together for 10 minutes, or until salmon is cooked through

5. Meanwhile, add the remaining olive oil, dill, vinegar, mustard, salt and pepper to a small mason jar. Cover with the lid and shake well.

6. Divide salmon, cabbage and kale onto plates. Drizzle with your desired amount of dressing.

Comments

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