One-Pan Salmon with Roasted Sweet Potato & Cabbage

Name: One-Pan Salmon with Roasted Sweet Potato & Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 1
Ingredients: 1 sweet potato, cut into 3/4-inch cubes; 1/2 small green cabbage, cut into 1-inch ribbons/chunks (keep a bit of core attached); 1 salmon fillet (5–7 oz), preferably skin-on; 2 Tbsp olive oil, plus a drizzle for the salmon; 1 tsp kosher salt, divided; Freshly ground black pepper; 1 tsp smoked paprika (optional; or 3/4 tsp paprika + pinch cumin); 1/2 lemon

Asher Sadler

A fast, high-heat sheet-pan dinner: caramelized sweet potato cubes and char-edged cabbage with a juicy, simply seasoned salmon fillet roasted right alongside. Preheating the pan gives you quicker browning and better texture without extra fuss. Finish with lemon for brightness—perfect for a weeknight when you want something hearty, clean, and satisfying with minimal dishes.

sheet pan
weeknight
gluten-free
healthy

40 min total · 10 min prep · 30 min cook

Serves 1

680 kcal · 36g protein · 58g carbs · 35g fat total

Rimmed sheet pan · Mixing bowl · Instant-read thermometer (optional)

Ingredients

1 sweet potato, cut into 3/4-inch cubes
1/2 small green cabbage, cut into 1-inch ribbons/chunks (keep a bit of core attached)
1 salmon fillet (5–7 oz), preferably skin-on
2 Tbsp olive oil, plus a drizzle for the salmon
1 tsp kosher salt, divided
Freshly ground black pepper
1 tsp smoked paprika (optional; or 3/4 tsp paprika + pinch cumin)
1/2 lemon

Instructions

Roast the vegetables

Heat the oven to 450°F / 232°C. Put a rimmed sheet pan in the oven to preheat for 10 minutes.

In a bowl, toss the sweet potato and cabbage with 2 Tbsp olive oil, 3/4 tsp salt, several grinds of black pepper, and the paprika (if using).

Carefully spread the vegetables on the hot sheet pan in an even layer. Roast 18 minutes, until you see deep browned spots and the sweet potato is almost knife-tender.

Add the salmon

Pat the salmon dry (this helps it roast instead of steam). Drizzle lightly with oil and season with the remaining 1/4 tsp salt and black pepper.

Pull the pan out, push vegetables to make a space, and set the salmon on the pan skin-side down (if it has skin).

Return to the oven and roast 8–12 minutes, until the salmon is opaque on the outside, flakes easily, and is still slightly glossy in the center (or 120–125°F for medium).

Finish

Squeeze lemon over the salmon and vegetables. Taste the vegetables and add a pinch of salt or more pepper if needed. Serve hot.

Tip: If the veg are browned but the salmon needs another minute, slide the salmon to a cooler corner of the pan and give the veg an extra 2–3 minutes to deepen the char.

Notes

Scaling: For 2 servings, use 2 salmon fillets and 2 sweet potatoes, and a full small cabbage (or 3/4 of a medium). Use two sheet pans for best browning.

Doneness: Salmon cooks fast at 450°F—start checking at 8 minutes. It’s done when it flakes with gentle pressure and the center looks slightly translucent.

Substitutions: Swap cabbage for Brussels sprouts (halve) or broccoli florets; roast time may shorten by a few minutes. Add a pinch of chili flakes for heat.

Storage: Refrigerate leftovers up to 2 days. Reheat gently at 300°F until just warmed so the salmon doesn’t dry out.

Ingredients

1 sweet potato, cut into 3/4-inch cubes

1/2 small green cabbage, cut into 1-inch ribbons/chunks (keep a bit of core attached)

1 salmon fillet (5–7 oz), preferably skin-on

2 Tbsp olive oil, plus a drizzle for the salmon

1 tsp kosher salt, divided

Freshly ground black pepper

1 tsp smoked paprika (optional; or 3/4 tsp paprika + pinch cumin)

1/2 lemon