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Salmon fillets with lemon salt and cabbage
Trancio di salmone con verza e sale al limone
Fish Dishes for losing weight
Salmon fillets with lemon salt and cabbage

1 portion contains approximately:

420 kcal
35 g protein
25 g fat
13 g carbohydrates


  • 2 salmon fillets (140 g each)

  • 4 lemon slices

  • 4 sprigs of dill

  • 2 tsp red peppercorns

  • 400 g savoy cabbage

  • ½ tsp sea salt, pepper

  • Zest of ½ a lemon

  • 1 tsp caraway seeds

  • 40 g onions

  • 1 tbsp unsalted butter

  • 1 pinch of ground caraway

  • 80 g spring onions

  • 2 tsp rapeseed oil

  • 1

    Mix the salt with the lemon zest and pepper.

  • 2

    Rub the lemon salt over the salmon fillets and let rest in the refrigerator.

  • 3

    In the meantime, wash and quarter the savoy cabbage, then cut into strips.

  • 4

    Bring a large pot of water to boil and add the caraway seeds.

  • 5

    Cook the cabbage in it for about 5 minutes. Remove the cabbage, rinse with cold water and leave to drain.

  • 6

    Peel and mince the onion; sauté in the butter until translucent.

  • 7

    Stir in the ground caraway. Add the cabbage and sweat it in the butter until warm.

  • 8

    Wash, clean, and slice the spring onions. Cook them in 1 tsp rapeseed oil.

  • 9

    Add the peppercorns and continue to cook. Sear the salmon for 2–3 minutes per side in the remaining oil, top with the slices of lemon.

  • 10

    Pluck the dill leaves off the sprig and mince them.

  • 11

    Arrange the spring onions with the peppercorns on warm plates. Place the salmon and lemon slices on top.

  • 12

    Garnish with dill.

  • 13

    Arrange the cabbage next to the fish and serve.

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