- 4 6oz salmon fillets
- 1 small head red cabbage, shredded
- 3 tablespoons extra virgin olive oil or avocado oil
- 1 lemon for a splash of lemon juice
- 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