Lemon Baked Salmon with Kale and Smash Potatoes

Tom
Jun 10
2 min read

This one-pan salmon is one of my favorite weeknight dinners—simple, cozy, and packed with flavor. Between the crispy smashed potatoes and kale, tender salmon, and that creamy Dijon-yogurt sauce, it’s a little plate of happiness every time.

Ingredients: Salmon

• 2 fillets Wild King salmon (~220g each)

• 1tbsp olive oil

• 1tsp each: salt, pepper, smoked paprika, lemon zest and parsley

• 1tsp dijon

• 2 lemons sliced

Ingredients: Smash Potatoes

• 12 little potatoes or 6 large

• 2tbsp olive oil

• 1tsp each: salt, pepper, rosemary, adobo

Ingredients: Kale

• 5 cups kale (chopped roughly)

• 2tbsp olive oil

• 2tsp each salt and pepper

Ingredients: Dijon-Yogurt Sauce

• 1 cup yogurt

• 2tbsp dijon

• 1tbsp olive oil

• 1tsp rice vinegar

• 1/2tsp salt

Process: Salmon Prep

Start with marinating the salmon first for at least 1 hour before the bake.

Place the fillets on a plate and pat them dry with paper towel. Brush with olive oil. Set aside.

With a fork whisk together the salt, pepper, smoked paprika, parsley and lemon zest. Rub into the salmon fillets with your fingers.

Thinly slice 2 lemons and use them to generously cover the salmon with. Cover and place in the fridge for one hour.

Process: Smash Potatoes

Fill a pot with water and bring to a boil. Salt generously.

Add the potatoes and boil for 15-20 minutes until nicely softened, but not falling apart. Use a fork to test them, it should easily poke in.

Drain the potatoes and place onto the prepared pan. Use something flat like a tea cup bottom to gently press and ‘smash’ the potatoes. Sprinkle with olive oil and season.

Process: Kale

Chop kale very roughly so the pieces are medium sized and add to a bowl.

Add olive oil, salt and pepper and toss together. Spread around the potatoes in the pan.

Process: Bake

Preheat oven to 200C (400F). Once at temperature, place the potatoes and kale in and bake for 15-20 minutes.

Add the salmon fillets and cook for another 11-12 minutes for a soft medium well. To check with a thermometer we’re looking for an internal temperature of 135-145F. If you like the salmon well done cook for at least 15 minutes after placing it in the oven.