One Sheet-Pan Roasted Salmon and Red Cabbage

There’s nothing better than a meal that leaves you only one pan to wash. In this recipe, red cabbage and scallions are roasted on the same pan as salmon (or other fish of your choice). It’s a simple but gorgeous meal, and one that can be eaten hot out of the oven or cold the next day mixed with salad greens.

Red cabbage is used here for its eye-catching color, but this cruciferous veg has so much more going for it than just looks. Sulfur-rich and boasting a whopping thirty-six different anthocyanins, that purple color is screaming out “antioxidants!”

Roasting shredded cabbage turns the shreds into frizzled bits that are both tender and crispy. Served with fatty salmon, the combination of cabbage and fish is a super-healthy, super-satisfying meal.

Servings: 4

Time in the Kitchen: 50 minutes



Preheat oven to 425 °F/218 °C.

Rub fish with olive oil or avocado oil and season with salt and pepper. Set aside.

Toss shredded cabbage with most of the scallions (save a small handful for garnish) and the oil. Lightly salt and pepper.

Spread the cabbage and scallions out evenly on a rimmed baking sheet (18×13 is a good size) Cook 25 minutes.

Stir the cabbage and scallions and push to the sides of the pan, making room for the fish fillets in the middle. Place the salmon skin side down. Roasting time depends on the thickness of the salmon—about 8 minutes per/inch is usually about right.

Whisk all the remaining ingredients together to make the sauce.

Top salmon with parsley, sauce, and remaining scallions before serving.

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7 thoughts on “One Sheet-Pan Roasted Salmon and Red Cabbage”

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  1. I’m definitely going to try this! We often have red cabbage coleslaw but I haven’t tried it like this. Looks delicious…

  2. Totally making this soon! Love cabbage but usually stick with green and never thought to roast it (which is funny since I roast everything!). And love meals with minimal clean up. One thing that surprised me…looks like farmed salmon in the photo. But looks delicious either way!

  3. Always up for slamming some salmon. I’ve read that farm salmon can do more harm than good, so that’s a concern for me. My wife fixes it about once a week or so, I try not to get too uptight about it. I’m going to show her this awesome recipe.

    I actually had some salmon at a restaurant this evening that was freshly flown in Scottish salmon. That was a special (and expensive) treat. I do eat canned salmon that is Alaskan (guaranteed not farm) sourced, not as good as grilled or baked salmon of course but great in salads or throw it into a bit of quoina with olive oil and walnuts, not too shabby.

  4. I live in the Pacific Northwest and I am addicted to fresh salmon which is plentiful here. I don’t care weather it is Coho, King, or Silver…I love Salmon!

    I usually bake Salmon and set in on a bed of mashed potatoes or do a foil wrap and cook everything in one foil packet but this looks awesome!

    Thanks for the idea! I never would have thought to serve it with red cabbage. I am a big cabbage fan and will definitely try this!

  5. Thx for sharing.

    Wont the extra virgin olive oil burn at such high oven temp?

  6. Made this for lunch – super easy and good. Next time I’ll season my portion of fish a little more and leave my flavor-averse spouse’s portion with nothing but salt. That is easy to to on this dish, though. Love the flexibility. We have very different tastes.