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!”

How to make one sheet-pan roasted salmon and red cabbage

First, be sure to be preheat oven to 425 °F/218 °C. Then 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. Roasting shredded cabbage turns the shreds into frizzled bits that are both tender and crispy.

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. The combination of cabbage and fish is a super-healthy, super-satisfying meal.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Sheet-Pan Roasted Salmon and Red Cabbage


  • Author: Editorial Team
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

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.

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.


Ingredients

Scale

4 6-ounce/170 g pieces salmon fillets (or other fish), about 1-inch/2.5 cm thick, patted dry

1 small head red cabbage, shredded

8 scallions, chopped

3 tablespoons Primal Kitchen® Avocado Oil or Extra Virgin Olive Oil, plus more to coat fish (45 ml)

1/4 cup finely chopped fresh parsley (60 ml)

1/4 cup Primal Kitchen Mayo or Primal Kitchen Chipotle Lime Mayo

1 clove garlic, pressed or very finely minced

1 teaspoon Primal Kitchen Organic Spicy Brown Mustard (omit if using Chipotle Lime Mayo)

1 teaspoons fresh lemon juice, or to taste


Instructions

  1. Preheat oven to 425 °F/218 °C.
  2. Rub fish with olive oil or avocado oil and season with salt and pepper. Set aside.
  3. Toss shredded cabbage with most of the scallions (save a small handful for garnish) and the oil. Lightly salt and pepper.
  4. Spread the cabbage and scallions out evenly on a rimmed baking sheet (18×13 is a good size) Cook 25 minutes.
  5. 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.
  6. Whisk all the remaining ingredients together to make the sauce.
  7. Top salmon with parsley, sauce, and remaining scallions before serving.

Nutrition

  • Serving Size: 1/6
  • Calories: 488.25
  • Sugar: 5.4 g
  • Sodium: 258 mg
  • Fat: 34 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 17.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.4 g
  • Fiber: 3 g
  • Protein: 39.3 g
  • Cholesterol: 123 mg
  • Net Carbs: 7.5 g

About the Author

If you'd like to add an avatar to all of your comments click here!