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Seared Salmon with Parmesan Crusted Potatoes & Cabbage-Cucumber Salad
- 35 min
- 2–6 servings
- 656 kcal / serving
Salmon fillets rest on a crisp Parmesan crust while potatoes roast to golden edges. This quick sheet-pan style meal pairs bright cabbage salad with a sturdy weeknight protein.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- 45 mlItalian salad dressing
- ¾ lbnew potatoes
- ⅓ cupParmesan cheese, shredded
- ¾ lbsalmon fillet
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- English cucumbers
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · stirring spoon
Directions
- Preheat the oven to 400°F.
- Coat a small baking dish with a thin layer of oil, then sprinkle Parmesan and Italian seasoning over the bottom of the dish.
- Wash, dry, and halve the potatoes. Arrange them cut-side down in the dish, pressing firmly into the cheese. Drizzle with a bit of oil and season with salt.
- Roast in the oven until the potatoes are tender and the Parmesan is browned and crisp, about 30 minutes. Remove from the oven.
- When the potatoes have about 10 minutes left, place a nonstick skillet over medium-high heat to warm.
- Pat the salmon dry with paper towels and place it on a plate with the skin facing down. Season the top side with salt and pepper.
- Once the skillet is hot, add oil and swirl to coat the bottom. Add the salmon skin-side down and cook, flipping once, until the skin is crispy and the flesh is opaque, 3–4 minutes per side. Remove from heat.
- Meanwhile, dice the cucumber medium-fine and toss it with the shredded cabbage and the Italian salad dressing to make the salad.
- To serve, divide the salmon, potatoes, and salad between plates and enjoy.
Two tips
- Prep ahead by cutting the cucumber and cabbage and refrigerating the salad components until serving.
- If you don’t have salmon, substitute a different firm fish you have on hand.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 49 g
- Carbs
- 39 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 666 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.