Roasted salmon nestled over caramelized cabbage with sweet onions, garlic, and a splash of cider vinegar, finished with fresh dill and lemon.
Ingredients
1 medium green cabbage, cored and thinly sliced
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp olive oil
1 tbsp butter
salt and pepper
splash of apple cider vinegar
4 salmon filets
zest of 1/2 lemon
1 tsp dijon mustard
1 clam dill microgreens
lemon wedges
Method
Preheat oven to 425F. In an oven-safe skillet, heat olive oil and butter over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
Add cabbage, salt and pepper. Toss well. Cool until cabbage softens and begins to caramelize. Stir in vingear.
Spread cabbage evenly in skillet and transfer to oven. Roast until edgesd are lightly browned and tender.
While the cabbage is roasting, pat salmon dry. Rub with olive oil, season generously with salt, pepper and lemon zest. Brush each fillet with a thin layer of dijon on top.
Remove salmon from oven and nestle salmon filets skin side down directly on top.
Return to oven and roast until salmon flakes easily and reached your preferred doneness.
To finish and serve, sprinkle with dill microgreens and serve with lemon wedges.