Sheet Pan Salmon with Crispy Kale

Photo by Lauren Zaser / BuzzFeed

by Christine Byrne

submitted by Mary Reid

preparation time: 25 minutes plus 10 minutes cooking

serves 2

2 4-ounce salmon fillets, skinless and roughly 1½ inches thick

Kosher salt and freshly ground pepper

1 tablespoon honey

1 tablespoon canola oil

½ tablespoon 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 degrees 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.  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 pre-heated oven for 8 to 10 minutes, until the salmon is cooked through but still pink in the middle.  It should be done in 10 minutes of the fillets are about 1½ inches thick.  If yours are thinner, bake less, if they are thicker, bake more.  It is done when a knife cut shows opaque al the way through, although some translucent pink in the middle is OK.

Serve the salmon on a bed of veggies.  This is good with a side of corn kernels sautéed in warm butter.  Nice, simple, healthy meal.