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–+ servings

Seared Salmon with Mustard Sauce and Bacon Fried Cabbage

Simple, healthy and delicious, this pan seared salmon with a quick wholegrain mustard dill sauce and easy bacon fried cabbage is a perfect weeknight meal the whole family will love. It's also easy to make Whole30, Keto and Paleo compliant and is great for those following the 2B Mindset program.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 slices bacon, cut into 1 inch pieces
  • 1 medium onion, quartered and sliced
  • 2-3 cloves garlic, crushed
  • 1 teaspoon olive oil (optional)
  • 1 medium head of cabbage, quartered then sliced to about ¼th inch (approximately 8-10 cups) Napa or green cabbage preferred
  • 2 teaspoon brown sugar (optional, omit for Whole30, Paleo and Keto)
  • salt & pepper, to taste
  • lemon, divided into 2 halves
  • 4 6 oz salmon fillets
  • salt & pepper
  • 1 tablespoon olive oil
  • 3 tablespoon wholegrain mustard
  • 1 tablespoon honey (omit for Whole30 or Keto)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • salt & pepper to taste

Instructions
 

Make the Bacon Fried Cabbage

  • Heat a large Dutch oven over medium high heat and add chopped bacon piece. Cook for 4-5 minutes or until bacon is brown and crisp.
  • Using a slotted spoon, remove bacon to a paper towel lined plate. Be careful not to remove too much bacon grease as that is what you will cook the vegetables in.
  • Place the sliced onions into the pot with the bacon grease and cook over medium heat until translucent and soft, about 4 minutes.
  • Add in crushed garlic and cook for another 30 seconds or so until fragrant.
  • Add in chopped cabbage, brown sugar (omit for Whole30, Keto & Paleo), and a generous pinch of salt & pepper. Turn heat to medium high and mix cabbage to coat. Cook for approximately 5 minutes until cabbage is tender. Add bacon back into the pot and cook for another minute or so.
  • Remove from heat. Squeeze in the juice of half a small lemon and add any additional salt & pepper to taste.

Make the salmon and mustard sauce

  • Take salmon out of the fridge and pat dry with a paper towel. Heat 1 tablespoon of olive oil in a nonstick skillet over medium high heat until hot and shimmering.
  • Season both sides of the salmon with salt and pepper. Place the salmon skin side down into the pan (you should immediately hear a sizzle) and cook over medium high heat for 3.5 minutes.
  • Flip salmon to skin side down and continue to cook for another 4 minutes until the skin is nice and crispy and the salmon is cooked through. Immediately remove from the pan to a plate.
  • While the salmon is cooking, prepare the sauce by whisking together the wholegrain mustard, honey (omit if Whole30 or Keto), fresh dill, juice of ½ lemon, 1 tablespoon olive oil and a pinch of salt & pepper.
  • Serve the salmon hot over a bed of cabbage topped with mustard sauce. Enjoy!
Keyword 2BMindset, Dairy Free, Gluten Free, Keto, Salmon, Whole30
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