Lemon Pepper Salmon with Roasted Cabbage
Zesty lemon pepper salmon fillets paired with soy-marinated roasted cabbage.
Ingredients
For the Salmon:
4 salmon fillets (6 oz each, skin-on or skinless)
2 Tbsp butter or beef tallow (for searing/roasting)
2 tsp lemon pepper seasoning (no sugar added)
Zest of 1 lemon
Salt, to taste
For the Cabbage:
1 small green cabbage, cut into thick wedges
2 Tbsp soy sauce or coconut aminos (unsweetened)
2 Tbsp olive oil or melted butter
Juice of ½ lemon
Salt, to taste
Optional Garnish:
Fresh parsley or dill
Lemon wedges
Macronutrients
(per serving, makes 4)
Protein: 44g
Fat: 36g
Carbs: 7g
Preparation
Preheat oven to 425°F. In a bowl, whisk together soy sauce, olive oil (or butter), lemon juice, and salt. Brush mixture over cabbage wedges. Arrange on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway through, until edges are caramelized and tender.
Pat salmon fillets dry and season with lemon pepper, lemon zest, and salt.
In a large oven-safe skillet, heat 2 Tbsp butter or tallow over medium-high. Sear salmon 2–3 minutes per side until golden. Transfer skillet to oven and roast 6–8 minutes, until salmon is just cooked through and flakes easily.
Plate salmon with roasted cabbage. Garnish with parsley, dill, or lemon wedges.
Treadmill
25:41