Step 1

Preheat oven to 425°F.

Step 2

Whisk 1 Tbsp lemon juice and a pinch garlic into yogurt; season to taste and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serving size: 3 oz salmon, 3/4 c kale, 1/2 c potatoes, 1/4 c yogurt