Sheet Pan Salmon, Kale & Potatoes with Dijon-Dill Sauce

MAKES 4 SERVINGS

Technically, the salmon, kale, and potatoes all cook on one pan (yay, fewer dishes to wash!), but you must use an additional pan for the cream sauce (boo, she tricked us!). If you just don’t have the energy to make the sauce, this dinner is healthy and flavorful with simply seasoned salmon. I adored sheet pan meals in my early days of chronic VM—the less I had to deal with, the better. If it’s a good day for you and you are feeling up to it, the sauce really elevates the meal and makes it feel decadent. When buying butter and cream, be sure to avoid “natural flavors” and additives like carrageenan.

SALMON, KALE & POTATOES

1½ pounds fingerling potatoes, halved lengthwise

Olive oil

Kosher salt and freshly ground black pepper

1 large bunch lacinato (dinosaur) kale

1½ pounds fresh salmon fillets

DIJON-DILL SAUCE

1 tablespoon unsalted butter

1 very small shallot, minced (about 1½ tablespoons)

¾ cup Vegetable Broth (page 80) or Chicken Stock (page 81)

1½ tablespoons Dijon mustard (wine- and sulfite-free)

¼ cup heavy cream (carrageenan free)

1 tablespoon chopped fresh dill

Preheat the oven to 425°F. Cover a large baking sheet with parchment paper. Put the potatoes on the baking sheet along with 1 tablespoon olive oil, and salt and pepper to taste. Stir to combine, then roast for 15 minutes.

Meanwhile, wash the kale, spin it dry, and remove the coarse stalks by sliding your knife along each side of the rib. Tear the kale leaves into 2- to 3-inch pieces. Pat the salmon dry on both sides.

Remove the potatoes from the oven and toss them around. Reduce the oven heat to 400°F. Nestle the salmon fillets, skin side down, and kale among the potatoes on the baking sheet. Rub a little bit of olive oil on top of the salmon and throughout the kale. Sprinkle everything with a little salt and pepper. Roast until the salmon is almost cooked through and the kale is brown and crispy, another 15 minutes.

To make the Dijon-Dill Sauce, melt the butter in a medium saucepan over medium heat. Add the shallot and sauté for 1 minute. Add the broth or stock, bring to a simmer, and cook until reduced by about half, about 5 minutes. Stir in the mustard and cream, then continue to barely simmer for another 3 minutes. The sauce should be thick enough that when you slide a wooden spoon through it, it leaves a little trail. Sprinkle in the chopped fresh dill.

To serve, divide the salmon, potatoes, and kale among serving plates and top the salmon with the sauce. Serve warm.