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