• Jennifer Dolak

    Roasted Salmon with Kale and Cabbage, Recipe from Everyday Food, October 2013

  • Samantha Grover

    Main Dish and Side Dish in One Pan

  • Becky Endres

    Roasted Salmon with Kale and Cabbage Recipe | Martha Stewart 10/2014

  • Beth D.

    The Easiest Salmon Recipe Ever (and One of the Most Delicious, Too!) Baked Salmon with Kale and Cabbage | Shine Food - Yahoo Shine

  • fernbox 2000

    Sheet Pan Suppers: Roasted Salmon with Kale and Cabbage

More from this board

Scallion, onion, sugar, and white-wine vinegar make a flavorful topping for broiled salmon fillets. Serve this quick dish with rice and sauteed spinach.

A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.

Top salmon fillets with lemon slices and cook upon a bed of escarole, garlic, and red onion in a pot on the stovetop for a one-dish meal that is ready in just 35 minutes.

Make a savory-sweet glaze for baked salmon with soy sauce, brown sugar, lemon juice, white wine, and olive oil. The leftover salmon is wonderful in a soba noodle salad with cucumber, sugar snap peas, and cilantro.

Poached salmon replaces the traditional tuna in this hearty main-dish salad of green beans, tomatoes, red onion, Kalamata olives, boiled red potatoes, and anchovy fillets. Serve this Nicoise salad with lemon-Dijon vinaigrette on the side.

Dress thin slices of cucumber, sweet Vidalia onion, capers, and roasted salmon with a honey-and-sherry-vinegar dressing. Serve this salad with grilled country bread for a light meal.

Combine uncooked couscous with sliced carrots, slivered almonds, raisins, fresh mint, water, and a bit of olive oil to create a Moroccan-inspired pilaf that bakes in the same pan as the salmon for a delicious, one-dish dinner.

Cilantro, wasabi paste, lime juice, ginger, and light mayonnaise combine to make a delightful sauce for pan-seared salmon fillets. Serve with bok choy sauteed in mirin and soy sauce.

Fast and flavorful, this colorful dinner only takes 10 minutes to prepare: While salt-and-pepper-seasoned salmon fillets broil, saute fresh spinach just until tender, and toss with lemon juice, feta, and pine nuts.

Skewered strips of salmon become a party-worthy version of fish sticks.

A little cayenne added to maple syrup creates a luscious glaze for broiled salmon and pineapple chunks. Fluff hot rice with cilantro leaves and you're done.

A light white-wine-and-chive sauce makes roasted salmon especially moist. Serve with sauteed mushrooms and steamed potatoes.

A beautifully poached piece of salmon, clean tasting and light, is a terrific summer meal. The technique really has only one rule: Don't overcook. The salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent.

Broiled salmon fillets are topped with a sweet and tangy glaze. This crowd-pleasing main course is ready in just 20 minutes.

Here, cauliflower gets a Southern Italian treatment, with a seasoning of chopped anchovies, garlic, red pepper flakes, and olive oil. Roast until deliciously browned, with lemon-topped salmon fillets on the same baking sheet for easy cleanup.

A squeeze of lemon and a drizzle of soy sauce over grated daikon radish are the only enhancements you'll need for Chef Nobu's perfectly cooked salmon fillet.

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine. You can eat the cooked oranges (peel and all) or squeeze the juice over the fish.

This satisfying salad combines crisp greens, such as watercress or sunflower shoots, with jucy citrus, rich avocado, and silky salmon. Plus it has three sources of heart-healthy fat.

When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint.

Poaching salmon helps it retain its pleasing pink tone, since the low steady temperature of the simmering liquid prevents the albumen (that white film) from extruding to the surface. Here the fish is poached along with fennel and red onion and served with a healthier version of hollandaise.

By baking the salmon and vegetables in parchment paper, you're steaming them in their own juices. This preserves nutrients, requires little added fat, and makes for a delicious entree.

A crisp, sweet salad of spring onions, fennel, cilantro, and pea shoots provides a refreshing counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.

Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.

A coating of Dijon mustard followed by parsley-flecked breadcrumbs add brightness and crispiness to roasted salmon fillets. Serve with a spinach and red onion salad for a complete -- and colorful -- dinner.

Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.