Serves 4
40 min
Sheet-Pan Salmon Dinner with Roasted Cabbage and Mushrooms
Recipe GLPRdaa497c1742eaf
A vibrant one-pan dinner featuring salmon fillets roasted alongside caramelized cabbage and earthy mushrooms. The salmon is seasoned with warm spices—cumin, turmeric, and smoked paprika—brightened by lime zest and juice, while the vegetables develop deep, savory flavor from high-heat roasting. Everything cooks on a single sheet pan for an elegant yet simple meal.
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Ingredients
1/2 medium head green or red cabbage, cut through core into wedges
5 tablespoons Extra-virgin olive oil, divided
¼ teaspoon Smoked paprika
2½ teaspoons Kosher salt, divided
¼ teaspoon Freshly ground black pepper
8 ounces Beech mushrooms or cremini mushrooms, trimmed and separated or thinly sliced
1 teaspoon Ground fennel seeds
4 fillets Skin-on or skinless salmon fillets
1 teaspoon Ground cumin
½ teaspoon Ground turmeric
½ teaspoon Lime zest
1 tablespoon Fresh lime juice
2 tablespoons Fresh cilantro or parsley, chopped (optional)
Directions
Preheat your oven to 425°F (220°C). Position one rack in the upper third of the oven.
Cut the cabbage in half through the core, then slice into thick wedges about 1 to 1 1/2 inches wide, keeping the core intact to hold the leaves together. Place the cabbage wedges on a large sheet pan and toss with 3 tablespoons of olive oil, 1 1/2 teaspoons of salt, and all the black pepper.
Spread the cabbage in a single layer on the sheet pan and roast on the upper rack for about 15 minutes until the edges begin to brown and soften.
While the cabbage roasts, combine the ground fennel seeds, ground cumin, ground turmeric, and smoked paprika in a small bowl. In another small bowl, mix the remaining 1 teaspoon of salt with this spice blend.
After 15 minutes, remove the sheet pan from the oven. Push the cabbage to the sides of the pan and scatter the mushrooms in the center. Drizzle the mushrooms with the remaining 2 tablespoons of olive oil and season lightly with a pinch of salt and pepper. Return the pan to the oven and continue roasting for another 5 minutes.
Remove the pan again and make space for the salmon fillets among the vegetables. Pat the salmon dry and arrange the fillets skin-side down (if using skin-on) or presentation-side up on the pan.
Rub each salmon fillet with the spice-salt mixture, dividing it evenly. Sprinkle the lime zest over the salmon.
Return the sheet pan to the oven and roast for 8 to 10 minutes, until the salmon reaches an internal temperature of 145°F (63°C) at its thickest point.
Remove from the oven and drizzle the lime juice over the entire pan. Taste and adjust seasoning if needed. Divide among plates and sprinkle with fresh cilantro or parsley if desired.
