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Roasted Parmesan Cabbage Wedges with Salmon

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 1 small green cabbage outer leaves removed and quartered into 4 wedges
  • extra virgin olive oil
  • 3 tablespoons finely grated Parmesan cheese
  • about 1/2 teaspoon garlic powder
  • salt and pepper
  • 2/3 pounds Yukon gold potatoes halved (about 1 cup chopped potatoes)
  • 2 4oz salmon filets


  • Preheat the oven to 400 degrees.
  • Line two baking sheets with parchment paper. On one baking sheet, lay out the cabbage wedges on one side, brush all sides with olive oil and sprinkle with half of the Parmesan cheese. Season with half of the garlic powder and salt, and pepper. On the other side, lay out the potatoes, drizzle with olive oil, and season with the remaining garlic powder, salt and pepper.
  • Roast the cabbage and potatoes for 30 minutes, turning the cabbage halfway through and tossing the potatoes so they brown more evenly. When the cabbage and potatoes are done roasting, remove from the oven and immediately top the cabbage with remaining Parmesan cheese.
  • While cabbage and potatoes cook, prepare the salmon. Line a baking sheet with parchment paper. Add the salmon filets and drizzle with olive oil and season with salt and pepper. When you flip the cabbage and potatoes halfway through roasting, add the salmon to the oven and cook for 10-15 minutes or until salmon flakes and is opaque in the middle.
  • Divide the salmon, cabbage and potatoes onto plates and serve warm.