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Serving Size
3
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Total Time
30 minutes
Ingredients
1 medium cabbage, washed
4 4-6 oz salmon portions
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 lemon, washed and juiced (or citrus of your choice)
1/3 cup grated Parmesan cheese
Garnish
1/4 cup toasted hazelnuts, chopped
Fresh parsley, washed and chopped
Citrus of your choice, washed and sliced
Directions
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Preheat your oven to 425°F.
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Remove outer cabbage leaves, cut into wedges, leaving core intact. Wash and pat dry with paper towels.
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Place the cabbage wedges on a baking sheet. Drizzle with 1 tbsp of olive oil. Season with salt and pepper to taste, plus ½ tsp of paprika, tossing to coat evenly.
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Pat salmon fillets dry with paper towels. Drizzle with the remaining 1 tbsp of olive oil and season with salt, pepper, and remaining paprika. Squeeze fresh citrus juice over the top.
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Place the salmon fillets on the same baking sheet, nestled between the cabbage wedges.
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Roast in the preheated oven for about 15 minutes, until the cabbage is tender and caramelized, and the salmon reaches 145°F or your desired temperature (flaky and opaque).
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Sprinkle grated parmesan cheese over the cabbage wedges and return to oven until melted.
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Remove from oven and place cabbage and salmon on a platter. Garnish with hazelnuts, parsley, and citrus slices for garnish. Enjoy!
