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Ambassador [Associate]
Ambassador [Associate]
  • 551 calories
  • 35 min
  • 4 servings


  • 1 bunch kale
  • 1 ½ lb salmon fillet
  • 4 medium yellow potatoes
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • salt


  1. Preheat the oven to 450°F and place the rack in the center position.
  2. Wash and dry the fresh produce.
    • 4 medium yellow potatoes
    • 1 bunch kale
  3. Medium dice the potatoes and transfer to a sheet pan.
  4. Drizzle the potatoes with olive oil and season with salt and pepper; toss thoroughly to coat, then arrange in a single layer.
    • 1 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  5. Place the potatoes in the oven and roast for 10 minutes while you prepare the kale and salmon.
  6. In a large bowl, combine and whisk together olive oil, Dijon, honey, salt, and pepper.
    • 2 tbsp extra virgin olive oil
    • 1 tbsp Dijon mustard
    • 2 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Cut out and discard the kale stems; chop leaves crosswise into 1-inch strips. Add the kale to the bowl with the dressing and toss to coat.
  8. Pat dry the salmon with paper towels and place on a plate; rub with olive oil and season with salt and pepper.
    • 1 ½ lb salmon fillet
    • 1 tbsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  9. Remove the sheet pan from the oven. Evenly spread the kale over the potatoes, then top with the salmon.
  10. Return the pan to the oven; roast until the salmon is cooked through and the kale is crispy; 8 to 10 minutes.
  11. To serve, divide the potatoes and kale between plates and top with the salmon. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • spatula
  • whisk or fork