Miso Ginger Salmon with Roasted Red Cabbage and Kale

Name: Miso Ginger Salmon with Roasted Red Cabbage and Kale
Cook time: 30 minutes
Total time: 55 minutes
Yield: 4
Ingredients: 5 cups thinly sliced red cabbage; 1 bunch ( about 4 cups) dino kale, roughly chopped; 2 tbsp avocado oil, divided; 1 tsp salt, divided; 1 medium (about 1lb) wild sockeye salmon fillet, skin-on, cut into 2-inch pieces; 3 tbsp shiro miso paste (white miso); 1 tbsp avocado oil; 1 tbsp low sodium tamari; Zest of 1 lime; 1 tbsp + 2 tsp fresh lime juice; 1 tbsp raw honey; 1 tsp garlic powder; 1 tsp finely grated fresh ginger; ½ tsp salt; ½ tsp chili flakes; Sesame seeds, for garnish (optional)

This simple sheet pan dinner has tender salmon coated in a sweet, sour, & umami sauce from the miso, honey, ginger, and lime. The seasonal red cabbage gets browned, and becomes super sweet and tender, while the kale develops crisp edges that add a smoky & earthy flavour.

Roasted Red Cabbage and Kale

5 cups thinly sliced red cabbage
1 bunch ( about 4 cups) dino kale, roughly chopped
2 tbsp avocado oil, divided
1 tsp salt, divided

Miso Ginger Salmon

1 medium (about 1lb) wild sockeye salmon fillet, skin-on, cut into 2-inch pieces
3 tbsp shiro miso paste (white miso)
1 tbsp avocado oil
1 tbsp low sodium tamari
Zest of 1 lime
1 tbsp + 2 tsp fresh lime juice
1 tbsp raw honey
1 tsp garlic powder
1 tsp finely grated fresh ginger
½ tsp salt
½ tsp chili flakes
Sesame seeds, for garnish (optional)

Servings 4

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

How To Make It

Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
In a large bowl, combine the cabbage, 1 tbsp avocado oil, and ½ tsp salt. Using tongs, toss until evenly coated. Spread the cabbage in a single layer on the prepared baking sheet. Set the bowl aside.
Roast the cabbage for 15 minutes, stirring halfway through.
Meanwhile, prepare the salmon glaze. In a medium bowl, whisk together the miso paste, avocado oil, tamari, lime zest, lime juice, honey, garlic powder, ginger, salt, and chili flakes until smooth.
Add the kale to the same bowl used for the cabbage. Drizzle with the remaining 1 tbsp avocado oil and ½ tsp salt. Using your hands, gently massage the kale until it begins to soften.
Pat the salmon fillets dry with a paper towel.
Remove the baking sheet from the oven. Push the roasted cabbage over to one half of the baking sheet. Spread the kale evenly over the cabbage. Place the salmon fillets on the empty half of the baking sheet. Spoon the glaze evenly over the tops of the salmon, use the back of a spoon to coat each fillet from edge to edge.
Return the baking sheet to the oven. Reduce the oven temperature to 375°F and bake for 8 to 10 minutes, or until the salmon reaches an internal temperature of 145°F.
Sprinkle the salmon with toasted sesame seeds and serve.