Preheat oven to 450°. Line a large baking/sheet pan with aluminum foil and on top of it place parchment.
Place green beans and cabbage on a baking sheet and spread them evenly. Add olive oil, onion powder, Italian seasoning, salt, and pepper. Toss to coat.
Roast for about 15-20 minutes or until vegetables are tender and lightly browned, stirring halfway.
For the salmon
Preheat the oven on high broil.
Place a cast iron skillet under a pre-heated broiler for ten minutes.
Remove the pan from the oven and put the salmon fillets skin-side down on the heated cast iron pan.
Pour olive oil on top of the salmon filets and season it with Italian seasoning, red chili flakes, salt, and pepper.
Place the cast iron back in the oven on high broil and cook for about 8 or 10 minutes.
For the Sriracha Mayo sauce
In a small bowl, whisk together garlic, mayonnaise, Sriracha, and lemon juice; season with salt.
MEAL-PREPPING
Place an even amount of roasted cabbage, green beans and salmon fillets into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 3 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave. Drizzle the sauce over your meal. Enjoy!
Video
Notes
Make sure the pat dry the salmon before broiling so the salmon doesn't steam.
If you do not have a cast iron skillet, use a sheet pan instead for the salmon.
Make sure to cut your cabbage and green beans as uniformly as possible.
To store: Store leftovers in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat this salmon meal prep in the microwave.