Sheet pan salmon with crispy kale and potatoes
3 Points, Entree, Fish, Weight Watchers
Ingredients
1 Tbsp fresh lemon juice
2 medium garlic cloves, finely chopped, divided
1 cup plain fat free greek yogurt
1/2 tsp kosher salt, divided
1/4 tsp black pepper, divided
12 oz yukon gold potatoes, quartered
4 tsp olive oil, divided
12 oz Tuscan kale, ribs and stems removed, leaves torn into large pieces
1/2 tsp crushed red pepper flakes, divided
12 oz salmon, 4 3oz pieces
Directions
Preheat oven to 425°F.
Whisk 1 Tbsp lemon juice and a pinch garlic into yogurt; season to taste and set aside.
Place potatoes on a rimmed baking sheet; toss with 2 tsp oil and season to taste. Roast, tossing occasionally, until potatoes are well-browned and cooked through, 25-30 minutes.
Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, toss kale with crushed red pepper, remaining chopped garlic and 1 tsp oil; season to taste and place on prepared pan in an even layer.
When potatoes are done cooking, remove from oven; place salmon over potatoes on pan in a single layer. Drizzle salmon with remaining tsp oil; sprinkle with salt, black pepper and red pepper. Put kale in oven at same time as salmon; bake until crispy at edges, 5-8 minutes. Bake salmon until it begins to brown around edges and is just cooked through, 5–8 minutes (depending on thickness). Serve with reserved yogurt and a fresh squeeze of lemon.
Serving size: 3 oz salmon, 3/4 c kale, 1/2 c potatoes, 1/4 c yogurt
Nutrition
3 smart points