BAKE SALMON WITH SHRIMP CABBAGE SALSA AND RICE
Table of Contents
Tender baked salmon, shrimp, fresh cabbage salsa, and rice come together in this colorful meal. Lime juice, cilantro, tomato, and onion give the salsa a bright, fresh flavor—a simple, satisfying dish for lunch or dinner.
Ingredients
- 1 Salamon fillet 4-5oz
- 1/2 cup cooked rice
- 1 cup chopped cabbage
- 4 to 5 cooked shrimp, chopped
- 1/2 tomato, chopped
- 2 tablespoons chopped onion
- 1 tablespoon fresh cilantro, chopped
- 1 small garlic clove, minced
- Chopped jalapeño, optional
- 1 to 2 teaspoons fresh lime juice
- Small pinch dried sage
- Black pepper to taste
Dried basil to taste (optional)
Directions
Preheat the oven to 450°F (230°C). Place the fresh or fully thawed salmon skin-side down on a foil-lined baking tray. Bake for approximately 10–15 minutes, until a food thermometer inserted into the thickest part reads 145°F (63°C). Thicker fillets may need longer.
- Combine cabbage, shrimp, tomato, onion, cilantro, garlic and jalapeño if using.
Add the lime juice, sage, black pepper, and dried basil, if using. Toss gently to combine.
- Serve salmon with rice on a side and spoon the shrimp cabbage salsa alongside or over part of the salmon.