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.