Alison Miksch
Hands-On Time
10 Mins
Total Time
40 Mins
Yield
4 servings

A single baking sheet dinner that's also good for you and has clean eating written all over it? Sign me up! Cabbage, when roasted, gets sweeter and caramelizes and crisps in spots—you’ll never go back to slaw. Plus it contains a good amount of Vitamin C to keep your immune system strong. Salmon is a great source of Omega-3 fatty acids, with a range of health benefits including reducing chronic inflammation. This flaky and bright fish is also rich in vitamin A and the B vitamins. Ask the butcher for “four 6 to 8 oz. filets” and you’ll sound like a pro. Any leftovers can be chopped and added to a grain bowl or salad the next day. Eating clean never looked so good.

How to Make It

Step 1

Preheat oven to 425°F. Toss cabbage wedges with 2 tablespoons of the oil on a rimmed baking sheet. Season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Roast until golden on the underside, 20 to 25 minutes.

Step 2

Meanwhile, whisk together shallot, vinegar, mustard, and ¼ teaspoon each of the salt and pepper in a medium bowl. Slowly whisk in remaining 5 tablespoons oil until smooth and well-combined. Stir in olives and raisins; set aside.

Step 3

Gently flip cabbage using a spatula, and move to one half of baking sheet. Carefully line other half of baking sheet with aluminum foil and lightly grease with oil. Arrange salmon on foil and season with remaining ¼ teaspoon each salt and pepper. Return baking sheet to oven and roast until salmon is just opaque, 10 to 14 minutes (depending on thickness).

Step 4

To serve, place 1 salmon fillet and 2 cabbage wedges on each of 4 plates; spoon vinaigrette on top.

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