Salmon with Summer Cabbage and New Potatoes
⏱ 10 min prep · 🍳 10 min · 🍽 4
Salmon with summer cabbage and new potatoes is the dinner that shows up on the weekly menu the moment new potatoes start looking good in the produce aisle — usually late spring through August. The skinless fillet goes straight into the oven for eight minutes, the potatoes simmer alongside, and the almonds toast in a dry pan while you wait. None of it needs a timer taped to the fridge; it just lines up on its own.
Chimichurri does the work of contrast here — citrus, garlic, a little chili — and it belongs in a small bowl next to the plate rather than spooned over everything, so each person decides their own heat level. The cabbage gets a quick steam and a scatter of toasted almonds on top, the bit of crunch the meal would otherwise be missing.
Put it on the menu early in the week, while the fridge still has fresh produce from the weekend shop but nobody has the energy for a long cook.
Ingredients
- 600.000 g Laksefilet uten skinn
- 0.500 dl Olivenolje
- 2.000 ts Salt
- klype Kvernet sort pepper
- 2.000 pose Hemmeligheter Chimichurri
- 1.000 stk Sommerkål
- 2.000 ss Smør
- 100.000 g Mandler
- 500.000 g Nypoteter
- 1.000 stk Sjalottløk, finhakket
- 1.000 stk Grønn chili, delt i to, stein fjernet og finhakket
- 3.000 fedd Hvitløk, finhakket
- 0.500 dl Eplecidereddik
- 1.000 ts Flaksalt
- 1.000 neve Koriander, finhakket
- 1.000 neve Bladpersille, finhakket
- 1.000 neve Fersk oregano, finhakket
Instructions
Forvarm ovnen til 180°C varmluft. Krydre laksen med 1 ts salt og pepper, pensl med olivenolje. Kok nypoteter i lett saltet vann til møre.
Legg laksen i ildfast form og stek 8 minutter ved 180°C til svakt rosa inni.
Grovhakk mandlene og rist på bakepapirkledd stekeplate i 10 minutter til de er lyst brune.
Del sommerkålen i fire, legg i kjele med 1 cm vann, smør, 1 ts salt og pepper. Damp tildekket ca. 5 minutter til mør.
Topp kål med ristede mandler. Drypp Chimichurri over laksen. Server med kål og poteter.
Keep the chimichurri in its own small bowl instead of spooning it over the fillets — that way dinner doesn't turn into a negotiation over how much citrus and chili lands on each kid's plate. New potatoes and good summer cabbage have a short window, so this is one of those meals worth repeating on the weekly menu two or three times before the produce aisle moves on to something else. The almonds take two minutes in a dry pan and are usually the real reason the cabbage gets eaten at all, chimichurri or not. It's also a genuinely fast weeknight plate — nothing here demands attention for longer than eight minutes at a time, which matters more on a Tuesday than any of the seasoning does.
FAQ
Can I make the chimichurri myself instead of buying it ready-made?
Yes — finely minced shallot, green chili, garlic, cider vinegar, flaky salt, and a generous handful of fresh cilantro, parsley, and oregano gets you the same result. Taste as you go and adjust the vinegar and salt until it's bright and sharp rather than heavy. It keeps a couple of days in the fridge in a sealed container.
This is a bit spicy for our kids — how do I tone it down?
Leave the chili out of the chimichurri, or just serve it in a small bowl on the side instead of spooning it over the fillets. That way each kid decides how much heat they want, if any. The almonds and the mild cabbage hold up fine on their own without the sauce.
Can I swap in a different vegetable instead of summer cabbage?
Savoy cabbage, thinly sliced white cabbage, or broccoli all work with the same quick-steam method — just adjust the time slightly for thickness. Out of season, frozen green beans or sugar snap peas are an easy stand-in and cook just as fast. The main thing is picking something mild enough to take butter and salt without fighting the salmon.
How long do leftovers keep, and does this freeze well?
Salmon, potatoes, and cabbage keep for 2 days in the fridge in a sealed container, but fish loses most of its texture in the freezer, so this one's best eaten fresh. The chimichurri, on the other hand, freezes well in a small container or an ice cube tray and thaws easily for the next fish night. Toasted almonds keep best at room temperature in a sealed container, not the fridge.
Where do I find new potatoes and summer cabbage, and what do I use off-season?
New potatoes and good summer cabbage show up in the produce section of most supermarkets from late spring through August. Outside that window, swap in standard baby potatoes and savoy or white cabbage — the flavor is a touch less delicate, but the meal holds up fine year-round.
Is this actually a 20-minute dinner, or does it just look that way on paper?
It really is, as long as you run the three parts in parallel rather than one after another: potatoes go on to boil first, the salmon goes into the oven for its 8 minutes, and the almonds toast in a dry pan while the cabbage steams for the last few minutes. None of it needs close attention, which is what makes it a genuine weeknight option rather than a recipe that only reads fast.