Source: dLife

Dill and red pepper salmon served with lemon flavored cabbage.

Servings

10 oz salmon fillet , skinned (2 (5-ounce) fillets)
1 medium shallots , minced
2 tbsp fresh dill weed , chopped
1 tbsp Mustard, country dijon
2 tbsp fresh lemon juice
0.5 tsp canola oil
0.12 tsp hot red pepper flakes
1 pinch black pepper
2 cup Cabbage, common, fresh, shredded
2 tsp Margarine, 80% fat, unsalted
0.25 tsp salt

1 Preheat the oven to 450 degrees F.
2 Set the fillets in a baking dish with side that did not originally have skin, facing up.
3 Mix together the shallot, dill, mustard, lemon juice, canola oil, red pepper flakes, and pepper in a bowl. Smear the mixture over the fillets. Bake for about 8 to 10 minutes.
4 Steam the cabbage for 7 to 10 minutes or until the cabbage is crisp.
5 Mix together the margarine, lemon juice, salt, and pepper in a measuring glass. Microwave for 25 to 30 seconds on high to melt. Put the cabbage in a bowl and drizzle the margarine mixture over the cabbage.
6 Separate the cabbage onto 2 plates and place the fillets on top.

To reduce sodium intake, omit salt from the ingredients.