Best Roasted Salmon With Kale And Cabbage Recipes

SHEET PAN BLACKENED SALMON WITH GARLICKY KALE

Steps:

• Preheat oven to 400F. Set an oven rack in the lower-middle position.
• Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
• Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
• Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.

SHEET-PAN BLACKENED SALMON WITH GARLICKY KALE

Steps:

• Preheat the oven to 400°F and set an oven rack in the lower-middle position.
• Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
• Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
• Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL

Steps:

• Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
• Preheat the oven to 250°F.
• Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
• You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
• Add the onion and sauté for 1 minute.
• Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
• If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
• Meanwhile, place the salmon fillets on a nonstick sheet pan.
• Drizzle 1 tablespoon of the olive oil over each fillet.
• Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
• Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
• When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
• Keep warm while the salmon finishes cooking.
• Remove the salmon from the oven and drizzle with the lemon juice.
• To serve:.
• Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
• Season with freshly ground pepper, sprinkled on and around the fish.
• Garnish with additional fresh dill, if desired, and serve.