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One-Pan Salmon With Roasted Cabbage and Olive Vinaigrette Recipe - Image 2

One-Pan Salmon With Roasted Cabbage and Olive Vinaigrette

This one-pan salmon dish with roasted cabbage and olive vinaigrette is a simple, healthy meal that's perfect for busy weeknights. The flavors meld together beautifully, and it's easy to customize.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 1 head green cabbage cut into wedges
  • 3 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1/4 cup green olives pitted and chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 2 tbsp fresh parsley chopped

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Arrange the cabbage wedges on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
  3. Roast the cabbage in the preheated oven for 15 minutes. While the cabbage is roasting, prepare the salmon and vinaigrette.
  4. Pat the salmon fillets dry with paper towels. Season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  5. In a small bowl, whisk together the chopped olives, red wine vinegar, Dijon mustard, minced garlic, and remaining 1 tablespoon of olive oil to make the vinaigrette.
  6. After the cabbage has roasted for 15 minutes, remove the baking sheet from the oven. Push the cabbage to one side and place the salmon fillets on the other side of the sheet.
  7. Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  8. Remove the baking sheet from the oven and drizzle the olive vinaigrette over the salmon and cabbage. Garnish with chopped parsley before serving.

Notes

Chef's Tips:
• For a crispier cabbage, broil for the last 2-3 minutes of cooking
• Avoid overcooking the salmon to prevent dryness
• Serve with a side of quinoa or rice for a complete meal
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C)
• Store leftovers in the refrigerator and consume within 3 days