Slow-Roasted Salmon With Cabbage, Bacon & Dill

Name: Slow-Roasted Salmon With Cabbage, Bacon & Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head savoy cabbage (3/4 head regular green cabbage can be substituted); 6 slices bacon, cut into 6 to 8 pieces each; 1 onion, cut into small dice; 1 cup water (plus additional if needed); 24 ounces salmon fillets, skin removed; 1 teaspoon chopped fresh dill (plus additional for garnish); 4 tablespoons extra virgin olive oil (plus additional for drizzling over finished dish); 4 teaspoons butter; 1 lemon, juice of; salt and pepper

Servings: persons

1
Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
2
Preheat the oven to 250u00b0F.
3
Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
4
You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
5
Add the onion and saute for 1 minute.
6
Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
7
If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
8
Meanwhile, place the salmon fillets on a nonstick sheet pan.
9
Drizzle 1 tablespoon of the olive oil over each fillet.
10
Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
11
Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
12
When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
13
Keep warm while the salmon finishes cooking.
14
Remove the salmon from the oven and drizzle with the lemon juice.
15
To serve:.
16
Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
17
Season with freshly ground pepper, sprinkled on and around the fish.
18
Garnish with additional fresh dill, if desired, and serve.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head savoy cabbage (3/4 head regular green cabbage can be substituted), 6 slices bacon, cut into 6 to 8 pieces each, 1 onion, cut into small dice, 1 cup water (plus additional if needed), and more.

Yes, Slow-Roasted Salmon With Cabbage, Bacon & Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!