Salmon with Gingery Cabbage
Elevate your weeknight dinner game with this vibrant and flavorful Salmon with Gingery Cabbage recipe. Perfectly baked salmon fillets are paired with a savory stir-fry of tender green cabbage infused with fresh ginger, garlic, and a touch of sesame oil for an irresistible Asian-inspired twist. Ready in just 35 minutes, this wholesome dish combines bold flavors with minimal effort, making it an ideal choice for busy evenings. Drizzled with soy sauce and topped with sliced green onions, every bite is a harmonious blend of umami and zing, complemented by a squeeze of fresh lemon. Serve this nutritious, gluten-free meal as-is or alongside steamed rice for an easy, satisfying dinner that will keep you coming back for more!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 head (medium, finely shredded) green cabbage
- 2 tablespoons (grated) fresh ginger
- 3 cloves (minced) garlic
- 4 stalks (thinly sliced) green onions
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole (for serving) lemon wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and set aside.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
While the salmon is baking, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Add the grated ginger and minced garlic to the skillet and sauté for 1 minute, stirring constantly, until fragrant.
Add the shredded cabbage to the skillet and toss to combine with the ginger and garlic.
Pour the soy sauce and sesame oil over the cabbage. Stir well to coat and sauté for 5-7 minutes, or until the cabbage is tender but still crisp.
Remove the skillet from heat and stir in the sliced green onions.
Divide the gingery cabbage among four plates and top each with a baked salmon fillet.
Serve immediately with lemon wedges on the side for squeezing over the salmon and cabbage.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 33.6 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
