• simplyintheflavor

Sheet Pan Salmon + Greens topped with Homemade Ranch Dressing

Having pizza on a Friday night is a tradition for a lot of people - and it's pretty awesome. However, if you're looking to mix it up and want something that's delicious and easy AF to make, check out the below recipe. This salmon is perfectly cooked. The meat is so buttery and tender and the skin is perfectly crisp (eat the skin, folks! it's SO delicious and packed with nutrients!). The fish pairs well with the salad topped with ranch inspired dressing that is so simple to make, yet so tasty to eat. Test this out - and you'll have dinner faster than the time it takes to order and wait for your pie delivery.

Yields 4 servings

Active time: 10 minutes

Total time: 10 minutes


Four 6-8oz salmon fillets (I used wild-caught Alaskan)

Olive oil

salt + pepper to taste

8 cups baby kale

1/2 cup 2% plain Greek yogurt

Heaping TBS of full-fat mayo

1/2 tsp dijon mustard

1 tsp onion powder

1 tsp minced garlic

2 pinches dried dill

1 tsp dried chives

1 tsp white distilled vinegar


Preheat the oven to 400 degrees and place the rack in the center. Line a baking sheet with aluminum foil. Drizzle baking sheet with olive oil and then rub into baking sheet so it is evenly coated. Drizzle olive oil on both sides of each salmon fillet and then season well with salt and pepper. Place salmon, skin side down, on baking sheet and place in the oven for 5 minutes.

Meanwhile in a large bowl, whisk together yogurt, mayo, mustard, onion powder, garlic, dill, chives and vinegar. Once combined, scrape most of the dressing out of the bowl into a separate container. The unused dressing will last 5 days.

Once salmon has cooked for 5 minutes, remove from oven, flip the salmon so it is skin side up and place the oven on high-broil. Move the rack to the top so it is close 4-6 inches away from the broiler. Place back in oven and cook for an additional 2 minutes to crips up the skin.

Meanwhile, place 8 cups of baby kale into the large bowl and toss together. The kale will grab the dressing left at the bottom and sides of the bowl. Add additional dressing as needed - depending on how dressed you like your salad.

Remove fish from oven, and serve immediately with salad. Dinner is done!


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