Ingredients

The following ingredients have 4 Servings
  • 1 bunch Tuscan kale (tough stems removed, leaves thinly sliced (about 5 cups) - I just used regular)
  • 1/2 head Savoy cabbage (cored and thinly sliced (4 cups) - I used purple cabbage)
  • 6 tablespoons olive oil (divided)
  • Coarse salt and pepper
  • 4 salmon filets (skinless)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh dill (chopped)
  • 1 teaspoon Dijon mustard

Instruction

  • Preheat the oven to 450. On a rimmed baking sheet, toss the cabbage and kale with 2 tablespoons of the olive oil and season with salt and pepper. Spread out (don't worry if it looks like a lot - it will shrink as it bakes). Roast for about 6 minutes.
  • Stir the cabbage and kale, season the salmon with salt and pepper and nestle it among the greens. Roast for an additional 10 minutes.
  • While the salmon is roasting, whisk together the rest of the olive oil, the lemon zest and juice, the dill and dijon mustard. Season with salt and pepper.
  • To serve place the greens and salmon on a plate and drizzle with the dill dressing.