Salmon with Dill Carrots and Cabbage
Ingredients
- Kosher salt
- 4 carrots, thinly sliced
- 6 cups thinly sliced Savoy cabbage (about 1/4 head)
- 3 tablespoons unsalted butter
- Freshly ground pepper
- 1/4 cup sour cream
- 1 tablespoon whole-grain mustard
- 1 1/2 teaspoons champagne vinegar or white wine vinegar
- 1 tablespoon vegetable oil
- 4 6-ounce skin-on salmon fillets (preferably wild)
- 1 tablespoon chopped fresh dill
- Lemon wedges, for serving
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