Recipe description
June 20, 2026
Salmon with red cabbage and quinoa
Flavorful salmon with red cabbage and quinoa supports gentle digestion.
High Protein
Fiber Rich
Whole Food
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: fish
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from red cabbage and quinoa.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein from salmon and healthy fats for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
2
piece
Quinoa
1
serving spoon
Cabbage, red
1
bowl
Oil, olive
2
tablespoon
Salt
1
teaspoon
Pepper
1
teaspoon
Lemon
1
piece
Instructions
1
Preheat the oven to 400°F (200°C).
2
Season the salmon fillets with salt and pepper.
3
In a skillet, heat olive oil over medium heat and sear the salmon for 3-4 minutes on each side until golden brown.
4
Remove the salmon from the skillet and place it in the preheated oven to finish cooking for about 10 minutes.
5
While the salmon cooks, rinse the quinoa under cold water and cook according to package instructions.
6
In the same skillet, add chopped red cabbage and sauté until wilted.
7
Serve the salmon on a plate with quinoa and sautéed red cabbage, garnished with lemon wedges.
More Recipes For Your Gut
Nutrition
550 kcal
Calories
34 g
Protein
46 g
Carbohydrates
7 g
Fiber
6 g
Sugar
20 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish gut-friendly?
Yes—fiber from red cabbage and quinoa, plus omega-3 from salmon and polyphenols from the cabbage support digestion and gut diversity as part of a varied diet.
How do I cook salmon so it stays moist?
Season, then pan-sear 2–3 minutes per side or bake at 180–200°C until just cooked through; rest for a couple of minutes.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, but cross-contamination can occur; rinse well before cooking.
How much protein does one serving provide?
A typical serving with 120–150 g salmon and 1/2 cup cooked quinoa delivers about 25–30 g of protein.
Can I prepare this ahead or store leftovers?
Yes—cool, store in an airtight container for 2–3 days; reheat gently.
What allergens are present and can I substitute?
Contains fish; for a vegetarian version use firm tofu or tempeh and extra beans or lentils; check other ingredients for allergens.
Is this dish suitable during pregnancy?
Salmon can be part of a pregnancy diet in moderation; follow local guidelines and avoid raw fish.
How can I customize the flavor?
Add lemon juice, garlic, dill, or your preferred herbs; adjust salt and pepper to taste.
Can I serve it with other sides for a weeknight meal?
Yes—pairs well with steamed greens, roasted vegetables, or a simple side salad.
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