Baked Salmon and Cabbage

Make this delicious baked salmon and cabbage while you cook rice and you’ve got a healthy 30-minute dinner for any night of the week!

Sheet Pan Salmon and Cabbage

On nights when I want a whole meal cooked with minimal “supervision” such as stirring or having to keep an eye on the pan, sheet pan dinners like this salmon and cabbage are my answer to “what should I make for dinner tonight?”

While my family isn’t a big fan of raw cabbage -except for my Creole cole slaw– they’ll eat it sauteed and devour it roasted because the oven brings out its sweetness and gives the thinner pieces a divine texture.

The best part about this meal is that it can go in the oven while you cook the rice on the stove or in the rice cooker and the end result is a delicious baked salmon with a tasty maple glaze that’s delish!

Ingredients

This dish has everything you want from a balanced family meal: nutrition, tons of flavor, and convenience! The printable recipe card is at the end of the post, but first, check out why each ingredient is used:

• Salmon: with or without skin, thawed if using frozen.
• Cabbage: purple or green, roughly cut into pieces. Use a 5oz bag of slaw mix to save time. 
• Maple syrup: a bit of sweetness to balance out the saltiness of the fish and glaze.
• Soy sauce: regular or low sodium to season the fish.
• Sesame oil: to add flavor to the salmon glaze and for the cabbage.
• Seasonings: salt, pepper, and garlic powder.
• Rice vinegar: a light and simple dressing for the fresh cucumbers.
• Cucumber: adds a fresh crunch as a topping for the recipe.
• Rice: for serving. White rice will cook while the salmon bakes, if using brown rice, you’ll need more time.

How to Make Sheet Pan Salmon and Cabbage

All you need are 10 minutes of prep and the oven does the rest! After that, you’ll have an amazing 30-minute dinner ready! Some tips that make the recipe steps easier include:

1. Prep
   Other than preheating the oven, I often line the baking sheet with parchment paper or foil for an easy clean-up.
2. Cook the rice
   Before you start the meal, get the rice going. White rice will take 20 minutes, and brown rice about 45.
3. Season the salmon and cabbage
   Patting dry the salmon helps the seasonings to stick to the meat. This whole meal fits on a single pan. Put the salmon on one side and the cabbage on the other so you can stir the cabbage halfway through baking.
4. Bake
   They’ll both cook at the same time and they’ll be ready in just 15 minutes.
5. Make the side
   Slice up the cucumber and season it for a fresh and crunchy healthy side dish.
6. Serve
   Whether you plate it or layer this meal in a bowl, it’s time to dish it up!

How to Know When Baked Salmon is Done

You know the salmon is fully cooked when the meat at the thickest part, or the middle of the fillet, separates easily with a fork and it’s a soft pink color without that orange translucent look. If you have a meat thermometer, the internal temperature of the salmon should read 145F (63C) at the thickest part.

If your salmon has "white stuff" coming out of it after baking, don't worry. It's safe and edible. You can learn more about Albumin, aka the "white stuff," here.

What Else to Serve with Salmon and Purple Cabbage

While marinated cucumbers and perfectly cooked rice make a complete and nutritious meal, there are also other delicious side items to try with this Salmon and Cabbage recipe, like Roasted Root Vegetables or Roasted Fingerling Potatoes.

I also love how amazing this meal tastes when I add this Roasted Vegetable Salad on the side or take a bowl of Asian Kale Salad with Sesame Ginger Dressing to the table, and everyone enjoys more veggies at will!