Salmon with Dill Carrots and Cabbage

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

4 carrots, thinly sliced

6 cups thinly sliced Savoy cabbage (about 1/4 head)

3 tablespoons unsalted butter

Freshly ground pepper

1/4 cup sour cream

1 tablespoon whole-grain mustard

1 1/2 teaspoons champagne vinegar or white wine vinegar

1 tablespoon vegetable oil

4 6-ounce skin-on salmon fillets (preferably wild)

1 tablespoon chopped fresh dill

Lemon wedges, for serving


  1. Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes.
  3. Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges.