Roasted salmon with kale and cabbage
• 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
• 1/2 head savoy cabbage, cored and thinly sliced (4 cups)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 teaspoon lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 teaspoon Dijon mustard
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
2. Meanwhile, whisk together lemon zest and juice, dill, mustard and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
Nutritional information per serving: 554 calories, 39 grams fat (7 grams saturated fat), 14 grams carbohydrates, 38 grams protein, 4 grams fiber, 63 percent of calories from fat.
Spicy pork with parsnips and sweet potatoes
• 1 large sweet potato, peeled, halved and sliced 1/2 inch thick
• 3 large parsnips, peeled, halved and cut into 2-inch pieces
• 1 tablespoon finely grated, peeled fresh ginger
• 3 tablespoons olive oil, plus more for serving
• 2 tablespoons light-brown sugar
• 1/4 teaspoon cayenne pepper
• 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
• Coarse salt
• 1 bunch watercress, trimmed
• Lime wedges, for serving
1. Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, about 20 minutes to 22 minutes. Let pork rest 10 minutes before serving.
2. Toss vegetables with watercress, drizzle with olive oil and season. Thinly slice pork and serve with accumulated juices from sheet, and the salad and lime wedges.
Nutritional information per serving: 327 calories, 13 grams fat (2 grams saturated fat), 32 grams carbohydrates, 20 grams protein, 5 grams fiber, 36 percent of calories from fat.
Chicken with provencal vegetables
If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.
• 1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
• 2 small tomatoes (6 ounces each), sliced 1/2 inch thick
• 1 large onion (10 ounces), sliced 1/8 inch thick
• 1/4 cup olive oil, divided
• Coarse salt
• 1 pound small potatoes, sliced 1/4 inch thick
• 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, about 25 minutes.
2. Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices and season. Roast until chicken is cooked through and skin is golden brown, about 20 minutes to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.
Nutritional information per serving: 475 calories, 19 grams fat (3 grams saturated fat), 31 grams carbohydrates, 46 grams protein, 5 grams fiber, 36 percent of calories from fat.
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Love using just one pot? Why not try one pan? Arrange your main course and sides on a single sheet and cook an impressive spread all at once.
Everyday Food magazine offers quick, healthy solutions for everyday meals - from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
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