Easy Sheet Pan Salmon with Crispy Kale, Cauliflower and Carrots is What's For Dinner Tonight!

I love a sheet pan dinner. It is easy to make, and easy to clean up. The salmon and Kale only take about 10 minutes to cook, so this is a really quick dish, and you can have it on the table in no time!

If you are in a big hurry, you don't have to add the cauliflower and carrots since they will take about 25 minutes to roast. But the cauliflower and Carrots are a nice addition, and I was able to find multicolored cauliflower which made this dish really pretty.

You can use the same pan and put the cauliflower and carrots in first for about 15 minutes, and then add the salmon and Kale.

However, if you want the Kale to get really crispy, and you like a lot of veggies as I do, I find it easier to use two sheet pans and roast them separately.

So this is kind of a two-sheet pan dinner, since the salmon and kale go on one pan, and the cauliflower and carrots go on another.

The Ingredients:

• One bunch of smaller carrots, peeled

• One bunch of multicolored cauliflower or one head of cauliflower cut up into one-inch pieces

• One large bunch of Kale

• 1/2 red onion, thinly sliced

• 3-4 Tablespoon of Extra Virgin Olive Oil (EVOO)

• Four or more 6-8 ounce salmon fillets

• Salt, pepper, and garlic powder to taste

• 1/2 cup or so of teriyaki sauce, barbecue sauce, hoisin sauce, etc. (optional)

Directions:

1. Preheat the oven to 425 degrees. Spread out the carrots and cauliflower on a large sheet pan lined with parchment paper (makes very easy clean-up) or sprayed with cooking spray. Drizzle the veggies with 1-2 tablespoons of EVOO. Add salt, pepper, and garlic. Toss to make sure all the ingredients are coated evenly. Roast in the oven for a total of 25 minutes or until veggies reach desired tenderness.

Note: After 15 minutes put the salmon and the kale in the oven.

2. Put the salmon, kale, and red onion on another large sheet pan lined with parchment paper. Nestle the salmon among the kale and red onion, skin side down. Drizzle everything with 1-2 tablespoons of EVOO and season with salt, pepper, and garlic powder.

Brush the salmon liberally with the Teriyaki sauce or another sauce.

3. Bake for 10 minutes, until salmon is flakey, and kale is crisp. Be careful not to burn the kale.

4. Take out the salmon/kale and carrots/cauliflower. Mix the veggies and put the salmon on top. Warm-up extra teriyaki sauce to serve with the salmon.

3.

I served this dish with Rachael Ray's Mushroom and Escarole Salad and cooked fresh cranberries I had leftover from the holidays. Just use the package directions. I added some orange juice, orange zest, and honey. Mixed fruit would also be a nice side dish. 😁

Happy Healthy dinner, and Bon Appetit! 😘