Go Back
–+ servings
Print Add to Collection

Roasted Salmon and Cabbage with Pear + Miso

Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 People

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.

Items you can prep ahead (optional)

  • Thinly slice 5 cups cabbage
  • Chop 2 cups kale
  • Make miso dressing

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.

Notes

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.