Wild Salmon With Herb Dressing, Roasted Baby Potatoes And Sautéed Cabbage

Fish - Yes sir 

Eating fish 2–3 times a week, especially fatty fish like wild-caught salmon, is a powerful way to support long-term health. Fish is one of the richest natural sources of omega-3 fatty acids—essential fats that reduce inflammation, support brain and heart function, improve mood, and may lower the risk of chronic diseases such as heart disease and Alzheimer’s. 

In addition to being high in protein and low in saturated fat, fish also provides important nutrients like vitamin D, selenium, and B vitamins. When paired with a variety of colorful vegetables like cabbage, onions, and potatoes, the meal becomes a nutrient-dense powerhouse. Vegetables add fiber, antioxidants, vitamins, and minerals that aid digestion, support immunity, and promote healthy aging. Together, fish and vegetables create a well-rounded, anti-inflammatory plate that fuels your body and mind.

4 wild-caught salmon fillets (5–6 oz each), skin on

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 lemon, cut in half

1/3 cup extra virgin olive oil

1/4 cup fresh flat-leaf parsley, finely chopped

2 tablespoons lemon juice (freshly squeezed)

1 small garlic clove, minced

2 tablespoons green or black olives, finely chopped

Salt and pepper to taste

1 1/2 pounds baby potatoes, halved

1/2 head green cabbage, thinly sliced

1 medium yellow onion, thinly sliced

2 garlic cloves, minced

1 tablespoon olive oil

Salt and black pepper to taste

1/2 teaspoon caraway seeds or fennel seeds (for added flavor)

How to make:

Prep the Potatoes:

Preheat oven to 400°F (200°C).

Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and fork-tender.

Make the Dressing:

In a small bowl, whisk together olive oil, parsley, lemon juice, minced garlic, and chopped olives. Season with salt and pepper. Set aside to let the flavors infuse.

Cook the Salmon:

Pat salmon fillets dry and season with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Place salmon skin-side down and cook for 4–5 minutes until the skin is crispy. Flip and cook for another 3–4 minutes or until cooked through and flaky.

Squeeze lemon over the fillets just before removing from heat.

Sauté the Cabbage:

In a separate skillet, heat 1 tablespoon olive oil over medium heat.

Add sliced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 1 more minute.

Add sliced cabbage (and caraway seeds if using), season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until tender and slightly caramelized.

To Serve: 

Divide the roasted potatoes and sautéed cabbage between 4 plates.

Place a salmon fillet on each plate and drizzle generously with the olive-parsley dressing.

Garnish with lemon slices and extra parsley if desired.

Enjoy,

Chef Mark Allison