Serves 4
55 min
Slow-Roasted Salmon with Cabbage, Bacon, and Dill
Recipe GLPRe734170b249403
A Nordic-inspired sheet pan dinner featuring tender slow-roasted salmon fillets nestled atop a bed of wilted savoy cabbage, crispy bacon, and caramelized onions. Finished with fresh dill and bright lemon juice for a light, low-carb meal perfect for weeknight dining.
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Ingredients
6 slices bacon
1 head savoy cabbage, halved, cored, and roughly chopped
1 onion, diced
1 cup water
4 tablespoons olive oil
2 tablespoons butter
4 salmon fillets, 4–6 ounces each, skin removed
1 teaspoon chopped fresh dill, plus more for garnish
Juice of 1 lemon
Salt and pepper to taste
Directions
Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper.
Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate, then crumble or chop into bite-sized pieces when cool enough to handle.
In the same skillet, warm the olive oil and butter over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes, stirring occasionally.
Add the chopped cabbage to the skillet along with the water. Stir well to combine. Cook uncovered for about 8–10 minutes, until the cabbage begins to soften and the liquid partially reduces, stirring occasionally.
Spread the cabbage and onion mixture evenly across the prepared baking sheet, creating a bed for the salmon. Scatter the cooked bacon pieces over the cabbage.
Arrange the salmon fillets, skin-side down, on top of the cabbage mixture. Season the salmon lightly with salt and pepper on both sides. Drizzle with lemon juice and sprinkle the fresh dill over each fillet.
Transfer the baking sheet to the preheated oven and roast for 20–25 minutes, until the salmon reaches an internal temperature of 145°F (63°C) when measured with an instant-read thermometer at the thickest part of the fillet.
Remove from the oven and let rest for 2 minutes. Divide the salmon and cabbage mixture among four plates, garnish with additional fresh dill, and serve immediately.
