One of the marks of a good dinner is whether or not I could do this with one hand. The answer is yes….well, with some serious cheating! I cut up everything on Sunday night for the next three meals. Bri is a Stage 5 clinger these days, so if it’s my turn to cook, I need to assume I’ll be cooking with one hand. The meal prepping on Sunday night was EVERYTHING.
Preheat the oven to 450 degrees. Go ahead and cut up the lemon into wedges and de-seed them. Wash, dry, and cut your kale into roughly chopped pieces, thinly slice your shallot, peel and roughly chop the garlic, and slice your Yukon gold potatoes lengthwise into 1 inch wedges. You’ve just done the hardest part!
Arrange your potatoes on one side of an aluminum foil baking sheet. Coat with olive oil and salt and pepper then place them skin-side down.
Combine kale, garlic, shallot and olive oil in a small bowl.
Place the kale on one side of a rectangular piece of aluminum foil. Fold the other half over the kale mixture to create a tent for the kale.
Place your kale pouch next to the potatoes. Roast 27-29 minutes.
Combine the Panko bread crumbs with the cheese and some olive oil to coat. In a small bowl, melt the butter and stir in the mustard and spice blend. Season with salt and pepper. Pat the fish dry, then coat the skinless side of the salmon with the mustard mixture.
Place the breadcrumbs over the mustard mixture until all the salmon fillets are covered with mustardy bready goodness (you need to do a little pressing). Leave one salmon fillet sparse for your little ones that love flavor or hate it depending on the day. Place in the oven with your veggies for 10-12 minutes. I love when you can time stuff that come out at the exact same time!
While all that’s cooking, combine the creme fraiche and the juice of two lemon wedges for the sauce. Honestly, I don’t think you really need the sauce because the salmon has a lot of flavor in itself. It’s a little excessive.
Look ma! They came out at the same time!
Voila! Plate it and enjoy!
4 skin-on salmon fillets
1 bunch kale
1 1/2 lbs. Yukon gold potatoes
2 garlic cloves
2 tbsp. butter
1 tbsp. Dijon mustard
1/4 c. grated parmesan
2 tbsp. creme fraiche
2/3 c. panko bread crumbs
1/2 tsp. each of sweet paprika, onion powder, garlic powder, and ground yellow mustard for spice blend
- Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Quarter and de-seed the lemon.
2. Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan.
3. Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped kale and garlic, sliced shallot, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned kale. Roll and crimp the 3 open edges inwards to completely seal the packet. Place the packet on the other side of the sheet pan of seasoned potatoes. Roast 27 to 29 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.
4. While the vegetables roast, line a separate sheet pan with aluminum foil. In a medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in enough olive oil to moisten. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Turn off the heat. Stir in the mustard and spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with the butter mixture, then with the breadcrumb mixture (pressing to adhere). Drizzle with olive oil.
5. While the vegetables continue to roast, bake the coated fish 10 to 12 minutes, or until golden brown and cooked through. Remove from the oven.
6. OPTIONAL: While the fish bakes, to make the sauce, in a bowl, combine the crème fraîche and the juice of 2 lemon wedges. Season with salt and pepper to taste. Carefully open the foil packet of cooked kale and evenly top with the juice of the remaining lemon wedges. Season with salt and pepper to taste. Serve the baked fish, roasted potatoes, and finished kale with the sauce on the side. Enjoy!