Slow-Roasted Salmon with Cabbage, Bacon, and Dill

Ingredients

  • 1 head savoy cabbage (¾ head regular green cabbage can be substituted)
  • 6 slices bacon, cut into 6 to 8 pieces each
  • 1 onion, cut into small dice
  • 8 ounces (1 cup) water, plus additional if needed
  • 4 6-ounce salmon fillets, skin removed
  • 1 teaspoon chopped fresh dill, plus additional for garnish
  • 2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
  • 4 small knobs butter (a “knob” is about 1 teaspoon)
  • Juice of 1 lemon
  • Salt and pepper

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