This sheet pan salmon dinner comes together super fast. A mix of cabbage and kale gets roasted until slightly crispy, then salmon gets nestled in and thrown back into the oven. While it roasted, whip up the super simple miso tahini dressing that you’ll slather all over everything. Fresh pear adds a little sweetness and crunch!
Ingredient Highlight
Cabbage! We have the Germans to thank for bringing this nutrient-dense crucifer to the U.S. It is well-known for possessing anti-cancer properties due to it’s high glucosinolate content. It’s also an excellent source of vitamin C, potassium, folic acid, vitamin B6, calcium, and magnesium to name a few.
Servings 6 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 5 cups thinly sliced cabbage (about ½ cabbage)*
- 2 cups loosely packed chopped kale (or use more cabbage)*
- 2 tbsp olive oil
- ¾ tsp kosher salt, divided
- 1-1 ½ lb wild salmon (cut into 4 fillets)
- 1 pear, chopped or sliced
- Green scallions or cilantro
- Lemon wedges (optional)
For the miso dressing:
- 3 tbsp water
- 2 tbsp apple cider vinegar
- 2 tbsp mellow white miso paste
- 2 tbsp tahini
- ¼ tsp kosher salt
- *You can do a mix of both cabbage and kale to equal about 7 cups total. I prefer it with mostly cabbage because it’s much more delicious when roasted. You could also substitute with other veggies like fennel.
- Note: to make this meal heartier, add a side of rice or mix it in with the kale/cabbage.
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add cabbage and kale to the baking sheet and toss with the oil and ½ teaspoon salt to coat. Spread into an even layer and bake for 10-15 minutes, or until you notice the cabbage and kale start to char in spots (char/burn = flavor town!).
- Reduce the heat to 425F or 400F convection. Create 4 spaces on the sheet pan for the salmon fillets and nestle the fillets in place. Sprinkle about ¼ teaspoon remaining salt evenly all over the fillets. Transfer back into the oven for 10-15 minutes, or until the salmon is cooked through.
- In a small bowl, add the dressing ingredients and whisk until smooth. If too thick, add a bit more water (depends on thickness of tahini).
- Serve the salmon alongside the cabbage and kale. Add pear slices to the kale/cabbage mix and drizzle the dressing all over the salmon and veggies. Top with fresh herbs and a squeeze of lemon, if using.
Items you can prep ahead (optional)
- Thinly slice 5 cups cabbage
- Chop 2 cups kale
- Make miso dressing
Substitutions:
- To make vegetarian/vegan, bake tofu on a separate baking sheet with the veggies until browned.
- To make this meal heartier, add a side of rice or mix it in with the kale/cabbage.
- Substitute the salmon with boneless skinless chicken thighs.
- Use a bagged cabbage/coleslaw mix to save time on chopping.
- If you don’t have tahini, substitute with any nut or seed butter.
- If you don’t have miso paste, add an extra tablespoon of tahini, 1 tablespoon of soy sauce, and 1-2 tsp maple syrup. Salt, to taste.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Salmon + veggies: up to 3 days in the fridge
- Dressing: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover salmon and cabbage/kale. Add pear and top with dressing, lots of herbs, and a squeeze of lemon.
- Turn it into a salad! Mix some greens and the pear into the cabbage mixture. Drizzle with dressing and top with flaked salmon + more dressing + herbs + lemon.
