Salmon Cabbage Yogurt Traybake

Bake salmon fillets with cabbage wedges coated in a light yogurt herb sauce on a single tray for an easy, low-carb sheet pan dinner.

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

Instructions

  1. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. Mix yogurt, minced garlic, dill, salt, and pepper in a bowl.
  3. Brush cabbage wedges with olive oil, place on tray, and spoon half the yogurt mixture over them.
  4. Nestle salmon fillets skin-side down between cabbage wedges. Spoon remaining yogurt mixture over salmon.
  5. Bake for 20-25 minutes until salmon flakes easily and cabbage is tender.

Notes

  • Use savoy cabbage for its tender leaves and mild flavor.
  • Low-fat yogurt keeps it light while adding creaminess and protein for stable blood sugar.
  • Serve with a side of steamed greens if desired.

Calories estimate

Approx. 350 kcal per portion (based on 2 servings).

Recipe 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.