[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Photo of Dijon roasted salmon with vegetables by WW

Dijon roasted salmon with vegetables

Total Time
40 min
10 min
30 min


Ground cumin

1 tsp, seeds

Brown sugar

1 tbs

Dijon mustard

1½ tbs

Skinless salmon

600 g, (4x150g fillets)

Olive oil

1 tsp

Brown onion

1 medium

Savoy cabbage

4 cup(s), shredded


125 g, thinly sliced


1 cup(s), grated

Salt reduced chicken stock

¼ cup(s), (60ml)

Fresh ginger

3 tsp, finely grated

Oil spray

1 x 3 second spray(s)


1 medium, wedges to serve


  1. Preheat oven to 230°C. Line a baking tray with baking paper.
  2. Place cumin seeds in a small dry frying pan and heat over medium heat. Cook, shaking pan often for 1-2 minutes or until seeds are fragrant and lightly toasted.
  3. Combine sugar and mustard in a small bowl. Place salmon on prepared tray. Spread mustard mixture over salmon. Bake for 10 minutes or until salmon is just cooked and still pink in the centre or cooked as desired.
  4. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for 8 minutes or until golden brown. Add cabbage, kale, carrot, stock, ginger, cumin seeds and season with salt and pepper. Cook, stirring often for 5 minutes or until vegetables are tender-crisp and water evaporates.
  5. Divide vegetable mixture among plates and top with a salmon fillet. Serve with lime wedges.


Tip: Savoy cabbage has green leaves that are deeply wrinkled. You will need ¼ savoy cabbage for this recipe.