This simple, low calorie and well-rounded meal is fully prepared on one sheet pan in your oven in less than an hour and makes for a quick and easy clean-up after dinner.
Total Time: 0:58 minutes
Prep: 0:20 minutes
Cook: 0:38 minutes
Serves: 4
1 Tbsp. Fresh lemon juice
2 Garlic cloves, minced and divided
1 cup Plain Greek yogurt
1/2 tsp. salt
1/4 tsp. Black pepper
12 oz. All purpose potatoes, large, quartered
4 tsp, Olive oil, divided
12 oz.Tuscan Kale, fresh, ribs and stems removed, leaves torn into large pieces
1/2 tsp. Crushed red pepper flakes, divided
4 (3 oz. pieces) Fresh salmon fillet(s) with or without skin
Preheat oven to 425°F.
Whisk 1 Tbsp. lemon juice and a pinch of the garlic into yogurt; season to taste with salt and pepper and set aside.
Place potatoes on a rimmed baking sheet lined with parchment paper; toss with 2 tsp oil and season to taste with salt and pepper. Roast, tossing occasionally, until potatoes are well-browned and cooked through, 25-30 minutes.
Meanwhile, in a large bowl, toss kale with 1/4 tsp. crushed red pepper, remaining chopped garlic and 1 tsp oil; season to taste with salt and pepper and set aside.
When potatoes are done cooking, remove from oven; place salmon between potatoes on pan in a single layer. Drizzle salmon with remaining tsp oil; sprinkle with salt, black pepper and remaining 1/4 tsp. crushed red pepper. Place kale evenly around salmon and potatoes being careful to not cover salmon. Bake until salmon begins to brown around edges and is just cooked through and Kale is crispy around edges, 5–8 minutes (depending on thickness of salmon). Serve with reserved yogurt and a fresh squeeze of lemon.