Roasted Salmon With Kale And Cabbage Recipes

ROASTED SALMON WITH KALE AND CABBAGE

Roasted Salmon with Kale and Cabbage image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
6 tablespoons olive oil, divided
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)
1 teaspoon lemon zest plus 2 tablespoons juice
1/4 cup fresh dill, chopped
1 teaspoon Dijon mustard

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.

Nutrition Facts : Calories 554 g, Fat 39 g, Fiber 4 g, Protein 38 g, SaturatedFat 7 g

SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL

Slow-Roasted Salmon With Cabbage, Bacon & Dill image

What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.

Provided by Chef Kate

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head savoy cabbage (3/4 head regular green cabbage can be substituted)
6 slices bacon, cut into 6 to 8 pieces each
1 onion, cut into small dice
1 cup water (plus additional if needed)
24 ounces salmon fillets, skin removed
1 teaspoon chopped fresh dill (plus additional for garnish)
4 tablespoons extra virgin olive oil (plus additional for drizzling over finished dish)
4 teaspoons butter
1 lemon, juice of
salt and pepper

Steps:

Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
Preheat the oven to 250°F.
Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
Add the onion and sauté for 1 minute.
Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
Meanwhile, place the salmon fillets on a nonstick sheet pan.
Drizzle 1 tablespoon of the olive oil over each fillet.
Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
Keep warm while the salmon finishes cooking.
Remove the salmon from the oven and drizzle with the lemon juice.
To serve:.
Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
Season with freshly ground pepper, sprinkled on and around the fish.
Garnish with additional fresh dill, if desired, and serve.

Nutrition Facts : Calories 518.4, Fat 38.4, SaturatedFat 10.3, Cholesterol 120.7, Sodium 425.4, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 37.8

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