Sheet Pan Dinner: Teriyaki Salmon and Kale

Ingredients:

• 1 large bunch of kale
• 1 tbsp. l. olive oil
• Four salmon fillets weighing 170-220 g each.
• 0.5 cup teriyaki sauce (choose thick)

Preparation:

1. Preheat oven to 220°C.
2. Trim the stems and veins from the cabbage leaves and place them on a baking sheet. Tear the leaves into small pieces. Drizzle the cabbage with olive oil and toss to coat all the pieces.
3. Place the salmon skin-side down between the cabbage leaves (if using skin-on salmon), season with salt and pepper. Drizzle each fillet with a couple of teaspoons of teriyaki sauce and brush to lightly coat.
4. Bake for about 10 minutes, shaking the pan once to prevent the cabbage from burning. It should be lightly browned around the edges.
5. Microwave the remaining teriyaki sauce for about 15 seconds and drizzle it over each piece of salmon, letting it rest for a couple of minutes before serving.
   
   Sauce:
   Instead of teriyaki, you can use hoisin sauce or any other sticky sauce; even barbecue sauce will do. You can also mix honey with soy sauce. Sprinkle the salmon with a little chili powder along with salt and pepper for a more piquant flavor.