Honey Dijon Salmon & Charred Cabbage Wedge Salad

Steps

1. Preheat the oven to 400°F. Cut the salmon into smaller fillets, about 2 inches wide. Salt all sides, pressing the salt into the fish, and set aside.
2. Remove the outer leaves from the cabbage until you reach a clean layer. Cut it in half, then cut one half into 4 wedges.
3. Make the ranch: whisk together the Greek yogurt, sour cream, mayo, lemon juice, vinegar, garlic powder, onion powder, salt, black pepper, dill, and chopped chives. Thin with milk as needed, then refrigerate. Reserve some chives for garnish.
4. Whisk olive oil, Dijon, honey, lemon juice, Italian seasoning, and black pepper until creamy and emulsified.
5. In an oven-safe pan, toast the breadcrumbs in olive oil with salt and pepper until golden brown. Remove and set aside.
6. In the same pan over medium heat, add more olive oil and char the cabbage wedges for 3–5 minutes per side, until nicely browned. After flipping, salt the top side. Transfer the pan to the oven.
7. Crumple a sheet of parchment paper, flatten it, and place it on a sheet pan. Pat the salmon dry and place the fillets on the parchment. Pour the dressing over the salmon, coating each fillet. Fold the parchment into a sealed packet.
8. Place the salmon in the oven alongside the cabbage and cook for 13 minutes.
9. Remove the cabbage and salmon. Dress the cabbage with ranch and reserved chives. Plate the salmon, spoon the juices from the parchment packet over the fish, and sprinkle the toasted breadcrumbs over everything.