7. One-Pan Salmon With Roasted Cabbage and Olive Vinaigrette
When roasted at high heat, cabbage becomes sweet, with lacy caramelized edges. Serve with omega-3-rich salmon and a bright, flavorful olive vinaigrette to make it a complete meal.
A single baking sheet dinner that’s also good for you and has clean eating written all over it? Sign me up! Cabbage, when roasted, gets sweeter and caramelizes and crisps in spots—you’ll never go back to slaw. Plus it contains a good amount of Vitamin C to keep your immune system strong. Salmon is a great source of Omega-3 fatty acids, with a range of health benefits including reducing chronic inflammation. This flaky and bright fish is also rich in vitamin A and the B vitamins. Ask the butcher for “four 6 to 8 oz. filets” and you’ll sound like a pro. Any leftovers can be chopped and added to a grain bowl or salad the next day. Eating clean never looked so good.
Ingredients
- 1 small head green cabbage (about 1 lb., 12 oz.), cut into 8 wedges
- 7 tablespoons olive oil, divided, plus more for greasing foil
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 small shallot, chopped
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ cup chopped pitted Castelvetrano olives
- 3 tablespoons golden raisins
- 4 (6- to 8-oz.) skinless salmon fillets
Directions
Preheat oven to 425°F. Toss cabbage wedges with 2 tablespoons of the oil on a rimmed baking sheet. Season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Roast until golden on the underside, 20 to 25 minutes.
Meanwhile, whisk together shallot, vinegar, mustard, and ¼ teaspoon each of the salt and pepper in a medium bowl. Slowly whisk in remaining 5 tablespoons oil until smooth and well-combined. Stir in olives and raisins; set aside.
Gently flip cabbage using a spatula, and move to one half of baking sheet. Carefully line other half of baking sheet with aluminum foil and lightly grease with oil. Arrange salmon on foil and season with remaining ¼ teaspoon each salt and pepper. Return baking sheet to oven and roast until salmon is just opaque, 10 to 14 minutes (depending on thickness).
To serve, place 1 salmon fillet and 2 cabbage wedges on each of 4 plates; spoon vinaigrette on top.
8. Brussels Sprouts Salad
If Brussels sprouts salad doesn’t sound exciting to you, it’s because you haven’t tried this one, which is packed with pecans, cranberries, and shaved cheese. With layered textures and salty-sweet flavors, this salad is not only healthy but totally craveable.
This is the kind of salad to commit to memory since it’s guaranteed to make entertaining a breeze. It’s a stunner for hosting in fall or winter, and perfect for the Thanksgiving table or Christmas dinner. Thinly sliced Brussels sprouts mingle with colorful strips of bitter radicchio, pecans and dried cranberries contribute nuttiness and sweetness, and a tart apple cider vinegar dressing brings it home. Light shavings of aged provolone offer sharp, salty notes throughout, but Parmiggiano-Reggiano or even an extra-sharp cheddar will work perfectly, too. For feathery cheese shavings use a vegetable peeler and shave strips of cheese right off a wedge. Prep the vegetables two days in advance; just be sure to hold the cheese and dressing until right before serving.
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1.50 teaspoon kosher salt, divided
- .50 cup olive oil
- 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
- 2 cups thinly sliced radicchio (from 1 head)
- 1 cup chopped toasted pecans
- .50 cup roughly chopped sweetened dried cranberries
- .50 teaspoon freshly ground black pepper
- 1 ounce aged provolone or Parmesan cheese, shaved (about ½ cup)
Directions
Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.
To Store and Prep at Feast Time
Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.