Recipe: One Pan Roasted Salmon and Greens

Photo Credit: Andrew Purcell (via


I received Martha Stewart’s cookbook, One Pot, as a gift before the twins arrived — and I think it’s going to be my go-to new parent gift from here on out (that and an Amazon Echo but that’s a story for a different day….).

The premise is simple – one pot, one meal.  Easy peasy! The official back cover description is: “using just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal—and minimal cleanup to boot.”  I’ve made several recipes so far, and I can attest to the fuss-free meals with minimal clean up. When I’m trying to get dinner on the table at the end of the day – rushing before the twins’ evening fussy period kicks in – easy and fuss-free can’t be beat.

A dish I’ve made several times already is the Roasted Salmon with Greens. I love it so much, especially the greens which I double to use for lunches.  Served with rice or even on it’s own, this is a delicious  and easy to make dinner.  The salmon and greens are a blank slate that you can customize with any dressing or sauce.  I’ve made the lemony vinaigrette that Martha prefers which was very flavorful.  But for an even quicker version of this dish I use a store bought salad dressing – my favorite these days is TesseMae’s Soy Ginger.  I could put this on everything – and I do believe that anything, even cardboard, would taste good with this Soy Ginger dressing on it.

Consider this a staple meal plan item at our house!

Roasted Salmon with Greens
Serves 4, plus extra greens for leftovers*

*use half the amounts of greens if you don’t want leftovers.  But trust me, they make a great lunch when mixed with rice and leftover salmon or chicken 

Salmon & Greens:
2 bunches Tuscan kale, tough stems removed, leaves thinly sliced
1 head cabbage, cored and thinly sliced
Olive oil
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)

Dressing (optional — you can always use store bought, like my beloved TessaMae’s!):
1 teaspoon lemon zest plus 2 tablespoons juice
4T olive oil
1/4 cup fresh dill, chopped
1 teaspoon Dijon mustard

Preheat oven to 450 degrees. On a rimmed baking sheet (use two if doubling the greens!), toss kale and cabbage with a good drizzle of olive oil (about 2T each tray) 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 -12 minutes.

Meanwhile, if desired, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.

Adapted from


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