Dinner recipe · from the recipe book
Seared Salmon Chopped Cabbage Salad with Lemon
Crisp chopped cabbage, cucumber and herbs tossed in a bright lemon-dill dressing, topped with flaky seared salmon and crunchy toasted almonds.

- Skillet
- 35 min · 30 min hands-on
- Serves 4
- Pescatarian
- Gluten-free
- Dairy-free
- 31–45 g carbs
- Protein 30 g+
- Fiber 6 g+
Ingredients
- 1¼ lb560 gSalmon filletcut into 4 portions, patted dry
- 6 cups shredded420 gGreen cabbagefinely chopped
- 2⅓ cups sliced250 gCucumberdiced
- 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
- 1 medium119 gRed bell pepperdiced
- 3 medium45 gGreen onionsthinly sliced
- 1 cup sprigs8 gFresh dillchopped
- ⅓ cup chopped20 gFresh parsleychopped
- ¼ cup whole40 gAlmondsroughly chopped
- ¼ cup60 gLemon juice
- 2 tsp4 gLemon zest
- ¼ cup50 gOlive oildivided
- 1 clove3 gGarlicgrated
- 1 tsp7 gHoney
- ¾ tsp4 gSaltdivided
- ¾ tsp2 gBlack pepperdivided
Steps
- Make the dressing first: in a small bowl whisk the lemon juice, lemon zest, garlic, honey, half of the salt and half of the black pepper, then whisk in four-fifths of the olive oil.
- In a large bowl combine the cabbage, cucumber, chickpeas, red bell pepper, green onion, dill and parsley; set aside.
- Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant; move them to a plate.
- Season the salmon with the remaining salt and remaining black pepper.
- Heat the remaining olive oil in the same skillet over medium-high heat and cook the salmon skin side down 4 minutes, then flip and cook 3 to 4 minutes more until it flakes and reaches 145°F (63°C).
- Pour the dressing over the cabbage mixture and toss well; let it sit 5 minutes to soften slightly.
- Divide the salad among 4 plates, flake a salmon portion over each, and scatter the toasted almonds on top.
Contains: Fish, Tree nuts.
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Saved in the Every Helping recipe book on October 24, 2026.
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