Sheet-Pan Salmon & Slaw with Honey Cardamom Granola

One pan, big flavor. Some dinners come together with such ease yet feel a little special — this salmon and slaw is exactly that, finished with a crunchy handful of Honey Cardamom granola. Serves 4.

Easy Sheet-Pan Salmon

Ingredients

  • 3 Tbsp toasted sesame oil
  • 2 Tbsp tamari (or soy)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey (hot honey if you like)
  • 1 Tbsp finely grated fresh ginger
  • 1 garlic clove, finely grated
  • Extra virgin olive oil, for brushing the salmon
  • Kosher flake salt and freshly ground black pepper
  • 4 salmon fillets
  • ½ cup Peggy Bakes Honey Cardamom granola, for serving

Instructions

  1. Preheat the oven to 425°F.
  2. Whisk together the sesame oil, tamari, rice vinegar, honey, ginger, and garlic. Set aside.
  3. Thoroughly dry the salmon fillets with paper towels.
  4. Brush with olive oil and season with salt and pepper.
  5. Place on a parchment-lined sheet pan and brush generously with the marinade.
  6. Roast until the center reads 125°F for medium-rare, about 10–12 minutes depending on size (cook a little longer if you prefer).
  7. Sprinkle the granola over the salmon and serve.

Simple Asian Slaw

Ingredients

  • ½ medium head of cabbage (green or red)
  • Kosher flake salt
  • 2 tsp tamari (or soy)
  • ½ red onion, thinly sliced
  • 2 large carrots, peeled into thin ribbons
  • 1 red pepper, thinly sliced
  • 1 cup frozen edamame
  • ¼ cup lime juice
  • 1 garlic clove, finely grated or minced
  • 2 scallions, thinly sliced
  • 1 tsp finely grated ginger
  • ½ cup Peggy Bakes Honey Cardamom granola, for serving

Instructions

  1. Discarding the core, thinly slice the cabbage (a food processor with the thin-slice blade is a great time saver).
  2. Place the cabbage in a colander, season with 1 tsp salt and 2 tsp tamari, toss, and let it sweat for 25 minutes.
  3. Toss the sliced onion with the lime juice and let sit 25 minutes to mellow.
  4. Boil the edamame per package instructions, and make the dressing (below) while everything rests.
  5. Give the cabbage a final squeeze, then add to a bowl with the drained onions (save the lime juice), garlic, scallions, carrots, red pepper, edamame, and ginger. Toss well.
  6. Add the dressing, toss, and adjust seasoning with salt and/or the reserved lime juice.
  7. Top with Honey Cardamom granola just before serving.

Storage: the slaw keeps up to 4 days refrigerated — add the granola only to what you're eating right away, so it stays crunchy.

Slaw Dressing

Ingredients

  • 4 Tbsp avocado oil
  • 2 Tbsp seasoned rice wine vinegar
  • 1 garlic clove, smashed
  • Kosher flake salt
  • Optional: 1 tsp minced jalapeño, ¼ tsp toasted sesame oil

Instructions

  1. Pour the oil and vinegar into a jar with a tight-fitting lid.
  2. Add the smashed garlic clove and shake to combine.
  3. Season with salt to taste.
  4. Let rest 10 minutes, then remove the garlic.
  5. Add to the slaw and toss.