Servings: 2

parchment paper parchment paper
2 tsp. olive oil 2 tsp. olive oil
2 tbsp. water 2 tbsp. water
2 tbsp. pure maple syrup 2 tbsp. pure maple syrup
2 tbsp. Dijon mustard 2 tbsp. Dijon mustard
2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
sea salt (or Himalayan salt) and ground black pepper (to taste; optional) sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 head large green cabbage (approx. 2 1/2 lbs.) 1 head large green cabbage (approx. 2 ½ lbs.)
2 (6-oz. ea.) raw salmon fillets 2 (6-oz. ea.) raw salmon fillets

Preheat oven to 425° F.
Line baking sheet with parchment paper. Set aside.
Make glaze by combining oil, water, maple syrup, mustard, and garlic in a small bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
Remove any loose or damaged outer leaves from cabbage. With base of the cabbage on a cutting board, vertically cut cabbage into eight (approx. 1⁄2-inch thick) rounds. Set aside.
Place cabbage on prepared baking sheet.
Brush cabbage evenly with glaze, reserving a small amount for salmon. Bake cabbage for 10 minutes.
Add salmon to baking sheet. Brush with reserved glaze. Bake for 12 to 15 minutes, or until salmon flakes easily when tested with a fork and cabbage is lightly browned and caramelized.
Place each salmon fillet on a serving plate. Evenly divide cabbage between serving plates.

Pick salmon fillets that are about the size of a checkbook.  Pick salmon fillets that are about the size of a checkbook.