How To Make Sheet Pan Salmon With Crispy Kale
Sheet pan dinners FTW.
Sheet pan dinners rule.
Anytime you can cook meat and vegetables at the same time (and on the same surface, for less cleanup), it's a good thing. Sheet pan dinners are the oven-ready equivalent of Crock-Pot dump dinners, or one-pot pastas — and are perfect for quick, weeknight meals.
This recipe coats kale in honey-Dijon sauce, then crisps it up in the oven until it's a hearty, crunchy base for salmon. The two-step trick to getting the most flavor out of the fish is seasoning it right off the bat, and drying it thoroughly (twice!) before baking.
Here are the ingredients:
First, take the salmon fillets out of the fridge and dry them with a paper towel:
Season each one with salt and pepper, and let them sit at room temperature while you prep the rest of the ingredients:
Peel and slice the onion:
Then stem the kale.
And give it a rough chop:
In a large bowl, make the honey dijon sauce:
Just combine canola oil, honey, Dijon mustard, salt, and pepper — and stir.
Add the kale and onions into that same bowl, and toss to coat:
You might feel like you don't have enough liquid, but that's the point — you just want the leaves to be lightly coated so they get ~crispy~ once baked. (Too much liquid and they'll steam.)
Then grab the seasoned salmon, and dry it one more time:
This will remove the excess moisture that the salt drew out.
Toss everything onto the sheet pan:
And bake at 450°F for about 10 minutes:
Serve with a lime wedge, then dig in!
Sheet Pan Salmon With Crispy Kale
Recipe by Christine Byrne
Makes 2 servings
2 4-oz salmon fillets, skinless and roughly 1½ inches thick
Kosher salt and freshly ground pepper
1 Tbsp. honey
1 Tbsp. canola oil
½ Tbsp. Dijon mustard
1 bunch kale, ribs and stems removed, leaves roughly chopped
Medium red onion, chopped
Lime, cut in wedges, to serve
Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with salt and pepper. Set aside at room temperature.
Preheat the oven to 450°F.
Combine the honey, canola oil, and Dijon mustard in a large bowl and stir together to combine. Add the kale and onion, season with salt and pepper, and toss to coat the vegetables in the honey-Dijon. Spread the vegetable mixture out on a baking sheet.
Dry the salmon again and put the fillets on top of the vegetables on the baking sheet. Roast in the preheated oven for 8 to 10 minutes, until the salmon is cooked through but still slightly pink in the middle. It should be done in 10 minutes if the fillets are about 1½ inches thick. If yours are thinner, bake it a few minutes less, or if thicker, a few minutes more. (How do you know if it's done? You can check with a knife to see if it's opaque almost all the way through. A little bit of translucent pink in the center is OK.)
Let everything rest on the baking sheet for a couple of minutes, then serve with lime wedges.