Salmon Red Cabbage Bowl
Lunch, Main Course, Recipes

Pan Seared Salmon w/ Roasted Red Cabbage


Talk about a quick and easy meal to prepare. This Pan Seared Salmon Roasted Cabbage would be perfect for a quick lunch or main dish at the dinner table. I make this for lunch often and it barely takes me any time to prepare.

Have you ever tried making oven roasted Brussels Sprouts? When you make them in the oven they get all crispy and golden. The taste is so delicious and this is the same type of taste you get when oven roasting red cabbage as well. It’s really the only way I can describe the taste that comes with roasting red cabbage.


Shred and wash your red cabbage the night before so that it’s even easier to prepare the next day. This makes a perfect meal prep recipe as you can shred, wash the red cabbage the night before and cook the salmon the night before too. If you’re feeling really adventurous, you can cook this entire meal a night or two in advance and heat it up at the office/home. Anything to make your life easier is what I’m trying to accomplish here.

salmon and roasted cabbage
I’ve never met a salmon bowl I didn’t like. You see how the cabbage begins to turn colors on the edges? Roasting the cabbage will do that and you end up with this perfectly crisp umami flavor. This is a must try recipe!

What tools do I need to make this?

I try and make this as easy as possible for you to make. All you need to make this salmon and roasted cabbage is a frying pan and a sheet pan. If you want to wash a large batch of red cabbage, I would recommend having a large colander and then dry the cabbage on a clean kitchen towel on the counter.

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If you liked this salmon and roasted cabbage recipe, be sure to check out all of my MAIN COURSE recipes found over on the blog under the Recipe Box.

Salmon Red Cabbage Bowl

Pan Seared Salmon w/ Roasted Red Cabbage

  • Author: Samantha Shue
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  1. 4 6oz salmon fillets
  2. 1 small head red cabbage, shredded
  3. 3 tablespoons extra virgin olive oil or avocado oil
  4. 1 lemon for a splash of lemon juice
  5. 2 avocados, sliced and serve 1/2 avocado per dish


Preheat the oven to 425 degrees.

Rub salmon with olive oil or avocado oil and season with salt and pepper. Set aside.

Spread the shredded cabbage out evenly on a rimmed baking sheet. Drizzle olive oil over the top and season with salt and pepper. Toss until the cabbage is evenly coated. Cook for 20-25 minutes. Keep an eye on it and stir the cabbage halfway through.

Heat olive oil in a large skillet over medium-high heat. 

Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. DO NOT  MOVE the salmon, let it cook untouched 3-4 minutes.

Flip the salmon and continue cooking until done to your liking, 4 to 5 minutes more.

Add your roasted red cabbage to a bowl and place a salmon fillet on top.

Squeeze lemon over the top and add avocado slices (optional).

  • Category: Main Course
  • Method: Pan Seared and Oven Roasted
  • Cuisine: Seafood

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