Dijon-Roasted Salmon with Fall Vegetables

Points® value
Total Time
35 min
20 min
10 min


Cumin seeds

1 tsp(s)

Packed brown sugar

4 tsp(s)

Dijon mustard

2 tbsp(s), whole-grain variety

Uncooked farmed salmon fillet with or without skin

24 oz, 4 (6-ounce) fillets

Olive oil

1 tsp(s)


1 medium, halved and thinly sliced

Uncooked savoy cabbage

4 cup(s), shredded, 1/4 head, thinly sliced


¼ pound(s), stems removed, leaves thinly sliced (4 cups)

Shredded carrots

1 cup(s)

Chicken broth

¼ cup(s)

Ginger root

1 tbsp(s), grated, peeled fresh

Table salt

¾ tsp(s)

Cooking spray

1 spray(s)

Fresh lime juice

1 tsp(s)


½ wedge(s), cut into 4 wedges


  1. Preheat oven to 450°F. Spray medium rimmed baking sheet with nonstick spray.
  2. Place cumin seeds in small dry skillet and set over medium heat. Cook, shaking pan often, until seeds are fragrant and lightly toasted, about 3 minutes. Transfer to plate to cool.
  3. Stir together brown sugar and mustard in small bowl. Place salmon on prepared baking sheet. Top evenly with brown-sugar mixture. Bake until salmon is just opaque in center, 10–12 minutes.
  4. Meanwhile, heat oil in large deep nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add cabbage, kale, carrot, broth, ginger, salt, and cumin seeds. Cook, stirring often, until vegetables are crisp-tender and water evaporates, about 5 minutes.
  5. Spoon vegetable mixture evenly onto 4 plates and top each with 1 salmon fillet. Serve with lime wedges.
  6. Per serving: 1 salmon fillet and 1 cup vegetables


Savoy cabbage looks like regular green cabbage, but the leaves are deeply wrinkled and it has a milder, sweeter flavor.