Salmon Cabbage Yogurt Traybake

Baked salmon fillets with savoy cabbage wedges coated in a light yogurt herb sauce — a simple, low-carb sheet pan dinner ready in under 30 minutes. Perfect for a slow blood sugar response thanks to the protein-rich salmon and fibre-packed cabbage.

Ingredients

  • 2 salmon fillets (about 150g each, skin-on)
  • 1 small savoy cabbage (cut into 8 wedges)
  • 200g low-fat plain yogurt
  • 1 garlic clove (minced)
  • 1 tsp dried dill
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Prep Ahead

Mix the yogurt sauce up to a day in advance and keep it chilled. The flavours deepen overnight, making the dish even tastier.

Instructions

Phase 1 — Preparation (5 minutes)

  1. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. In a bowl, mix low-fat yogurt, minced garlic, dried dill, salt, and pepper until smooth.

Phase 2 — Assembly (5 minutes)

  1. Brush the cabbage wedges lightly with olive oil and arrange them on the tray.
  2. Spoon half the yogurt mixture over the cabbage, coating each wedge.
  3. Nestle the salmon fillets skin-side down between the cabbage wedges, then spoon the remaining yogurt mixture over the salmon.

Phase 3 — Baking (20–25 minutes)

  1. Bake at 200°C for 20–25 minutes, until the salmon flakes easily with a fork and the cabbage edges are tender and lightly golden.

Don't Overbake

Salmon dries out quickly. Check at the 20-minute mark — the centre should still look slightly translucent and moist.

Notes

  • Savoy cabbage is ideal for its tender leaves and mild, slightly sweet flavour.
  • Low-fat yogurt keeps calories down while adding creaminess.
  • Serve with a side of steamed greens if desired.

Nutrition Insight

This dish pairs lean protein with high-fibre vegetables, creating a meal that digests slowly and helps keep blood sugar levels steady.

Variations

  • Broccoli Swap: Replace cabbage with broccoli florets for a greener version.
  • Feta Topping: Crumble 50g low-fat feta over the top in the last 5 minutes of baking.
  • Mustard Twist: Stir 1 tsp Dijon mustard into the yogurt sauce for a slightly sharper flavour.
  • Lemon Herb: Add a squeeze of lemon juice to the yogurt mix before baking.
  • Smoked Paprika Kick: Add 1/2 tsp smoked paprika to the yogurt mixture for a warm, smoky flavour.

Troubleshooting

  • Watery sauce: Use thick Greek-style low-fat yogurt to avoid the sauce becoming runny during baking.
  • Yogurt curdling: Keep oven at 200°C or lower; excessive heat can split low-fat yogurt.
  • Undercooked cabbage: Cut wedges thinner or par-steam them for 3 minutes before assembling.
  • Salmon sticking: Ensure the parchment is laid flat and the fillets are skin-side down.
  • Bland flavour: Season generously and let the assembled tray rest 5 minutes before baking.

Fun facts

  • Salmon: Salmon are anadromous fish, born in freshwater, migrating to the ocean, then returning to freshwater to spawn — a journey that can cover thousands of miles.
  • Savoy Cabbage: Its distinctive crinkly leaves come from a genetic mutation, and it's named after the Savoy region in France where it was first widely cultivated.
  • Yogurt: The word comes from the Turkish "yoÄŸurt," meaning to thicken. It was likely discovered when nomads stored milk in animal-skin bags where natural bacteria fermented it.
  • Dill: Ancient Greeks believed dill brought good fortune. Its name derives from the Old Norse "dilla," meaning "to lull," referencing its traditional use as a calming agent.
  • Garlic: Revered for thousands of years, Ancient Egyptians fed it to pyramid builders to give them strength and ward off illness.