30-Minute One Pot Baked Salmon Recipe - Martha Stewart

Preheat the oven to 450°F.

Cut 1/2 head of savoy cabbage into a rough slaw and chop 1 large bunch of Tuscan kale.

In a bowl, combine 2 tablespoons of olive oil, 1/4 teaspoon of freshly ground black pepper, and 1/2 teaspoon of salt. Toss the cabbage and kale in the mixture until well coated.

Spread the cabbage and kale mixture evenly on a heavy-duty baking sheet.

Place the baking sheet in the preheated oven and bake for 6 minutes until the greens are wilted.

Season 4 to 6 oz wild salmon filets lightly with salt and freshly ground pepper on both sides.

Nestle the salmon filets among the cooked greens on the baking sheet.

Return the baking sheet to the oven and cook for approximately 10 minutes, using the rule of thumb of 10 minutes per inch of thickness of fish.

While the salmon is cooking, prepare a vinaigrette by mixing 1 teaspoon of finely zested lemon peel, 2 tablespoons of lemon juice, 1/4 cup of dill, 1 teaspoon of Dijon mustard, and some salt and pepper in a bowl.

Drizzle in approximately 1/4 cup of olive oil while whisking to create a creamy vinaigrette.

Once the salmon is done, divide it evenly with the cabbage and kale onto dinner plates and spoon over about 1 tablespoon of the lemony dill vinaigrette.

Equipment Needed

Dietary

Allergens