This zesty salmon and cabbage bake with dill is a deliciously simple dinner idea. Made using only a handful of ingredients, it's quick, easy and comes together in only about 30 minutes.
Cabbage is a great vegetable whatever the season but I find its greener varieties are particularly suited for spring. Which is why I chose pointed (sweetheart) cabbage for this baked salmon and cabbage recipe.
This is a light and quick to prepare dish that's perfect as a weeknight family meal.
Pointed cabbage is more tender, greener and sweeter than the more popular white cabbage. This means that it cooks faster, looks more vibrant and adds more flavour to a dish. It also pairs extremely well with dill.
And salmon tastes fantastic with both!
This salmon and cabbage casserole contains very few ingredients, which makes it a really quick and simple dish. Fish doesn't need long to cook and the cabbage, precooked briefly on the stove top, retains its vibrant green colour, sweetness and crunch.
How to make salmon and cabbage bake: step-by-step
1.Place the salmon pieces on a plate, season, scatter the lime zest, drizzle over some lime juice (approx. ½ lime) and set aside to marinate briefly while you prepare the cabbage.
2. Heat up 2 tablespoons of oil and fry the cabbage over a medium heat for 5-6 minutes until softened stirring often. Remove from the heat, add the dill and season to taste and stir thoroughly.
3. Place the salmon pieces (along with the juices from the marinade) on top, drizzle over the melted butter, cover and bake at 230 C for about 20 minutes (until your salmon is fully cooked).
4. Remove from the oven and serve!
Top tips for making salmon and cabbage bake
- Equipment: If possible use a casserole dish that's suitable for all heat sources (for convenience). Alternatively prepare the cabbage in a pan, then transfer into your oven dish.
- The cabbage: I recommend using either pointed cabbage or savoy cabbage. They are both sweeter than white cabbage and take less time to cook.
- Cooking times: Cooking times may vary depending on the thickness of your salmon pieces.
- Best served immediately. Refrigerate leftovers for up to 3 days.
- Not suitable for freezing.
Serving suggestions
Potatoes are always a good side dish for salmon recipes. Try this salmon and cabbage casserole with these healthy mashed potatoes with spinach or my spiced potato wedges. It would also work well with these vegan hasselback sweet potatoes. This easy salmon recipe could also be served with pasta (such as orzo) or rice.
More easy salmon dinner recipes
- Healthy Creamy Leftover Salmon and Potato Bake
- Salmon Pot Pie with Spinach & Sweet Potato (Puff Pastry)
- Healthy Quick Salmon Spinach Pasta
- Hoisin Marinated Grilled Salmon
Keep in touch!
If you make this salmon cabbage recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Salmon and Cabbage Bake
Ingredients
- 1.1 pounds (500 g) salmon skinless, cut into 4 pieces
- 1.06 pound (480 g) pointed cabbage or savoy, roughly chopped, tough middle bit removed
- 2 tablespoons dill finely chopped
- 2 tablespoons olive oil
- 1 lime zest plus juice of ½ lime
- Sea salt and pepper to taste
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 450 F/ 230 C/ gas mark 8.
- Place the salmon pieces on a large plate, season, scatter the lime zest (1 lime) and drizzle the lime juice over the top (½ lime). Set aside.
- Cut the cabbage in half lengthways and then each piece again in half lengthways removing the tough middle. Slice each piece into approx. 1 cm thick strips.
- Heat the oil, add the cabbage and cook for 5-6 minutes over a medium heat until softened stirring often. Remove from the heat, add the dill, season to taste and stir thoroughly.
- Place the salmon pieces on top (including any leftover lime marinade), gently pressing into the cabbage mixture. Drizzle the melted butter over the salmon, cover the dish and bake for 20 minutes or until the salmon is fully cooked. Remove from the oven and serve immediately.
Notes
- Equipment: If possible use a casserole dish that's suitable for all heat sources (for convenience). Alternatively prepare the cabbage in a pan, then transfer into your oven dish.
- The cabbage: I recommend using either pointed cabbage or savoy cabbage. They are both sweeter than white cabbage and take less time to cook.
- Cooking times: Cooking times may vary depending on the thickness of your salmon pieces.
- Best served immediately. Refrigerate leftovers for up to 3 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Melinda says
This worked well and looked fancy. 🙂 Thanks!
Monika says
Great, thanks for letting me know:)
Kendra J says
Soooo good! My son doesn’t usually eat salmon, but this he demolished. Will definitely be making it again next time with a potato soup on a rainy Fall day.
Monika says
So glad to hear this appeals to non-salmon lovers too, thanks for letting me know:)
Alison's Allspice says
I love making roasted cabbage, and roasted salmon, but I never thought to put them on the same baking sheet! Wonderful plan to reduce dishes, Thanks!
Monika says
Thank you! It's a very quick and easy dish:)
Monika says
Thanks and you are welcome:)
Lily says
Salmon is my favorite kind of fish and I love the simplicity of your recipe. So few ingredients, yet so flavorful - yum!
Monika says
Thank you! I always try to cook simple dishes so that they can be easily prepared everyday:)
Monika says
Totally agree, I am sure you could use different fish in this recipe:)
Monika says
Thanks! I try to make all my recipes as simple as possible so they can be cooked everyday:)