One Pan Salmon, Kale & Cabbage

Ingredients

6 cups Green Cabbage (roughly chopped)

4 cups Kale Leaves (roughly chopped)

3 tbsps Avocado Oil

8 ozs Salmon Fillet

Sea Salt & Black Pepper (to taste)

1/4 cup Fresh Dill (finely chopped)

2 tbsps Apple Cider Vinegar

1 tsp Dijon Mustard

Directions

1. Preheat oven to 450ºF (232ºC) and line a baking pan with foil.

2. Add cabbage and kale to the baking pan and toss with 1/3 of the avocado oil. Bake for 6 minutes. Remove from oven and stir.

3. Pat the salmon fillets dry and season with salt and pepper. Lay the salmon over the cabbage and kale. Bake together for 10 minutes, or until salmon is cooked through.

4. Meanwhile, add the remaining avocado oil, dill, vinegar, mustard, salt and pepper to a small mason jar. Cover with the lid and shake before serving.

5. Divide salmon, cabbage and kale onto plates. Drizzle with your desired amount of dressing. Enjoy!

Notes

No Avocado Oil. Use olive oil instead.

No Apple Cider Vinegar. Use lemon juice instead.

Leftovers. Keep covered in the fridge up to two days.