Pat salmon fillets dry with paper towels. In a small bowl combine jerk seasoning, olive oil, lime juice, salt and black pepper to make a paste. Rub the paste evenly over the flesh side of each fillet (and lightly on the skin). Place salmon on a tray, cover and refrigerate for 15–30 minutes to let flavors penetrate.

Cook the salmon

Preheat oven to 400°F (200°C). Heat a nonstick or ovenproof skillet over medium-high heat. Add 1 tsp oil if needed. Place salmon skin-side down and sear 2–3 minutes without moving to crisp the skin. Transfer skillet to the preheated oven and roast 6–8 minutes (depending on thickness) until salmon reaches an internal temperature of 125–130°F for medium or 145°F for well done. Remove from oven and let rest 2 minutes. Alternatively, grill over medium heat, skin-side down, for 6–10 minutes.

For the Creamy Herb Sauce

While the salmon is marinating or cooking, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chopped cilantro, chopped parsley, honey, minced garlic, salt and pepper in a small bowl until smooth and slightly thick. Taste and adjust salt, pepper or lime. Refrigerate until ready to use. Sauce can be made up to 1 day ahead.

For the Sautéed Cabbage

Prepare vegetables

Slice cabbage thinly, julienne the carrot, and separate scallion whites from greens; slice both thinly.

Heat a large skillet over medium heat. Add butter (or oil) and 1 tsp olive oil. When butter is melted and shimmering, add scallion whites and minced garlic; sauté 30 seconds until fragrant. Add sliced cabbage, carrot and thyme. Toss to combine and cook, stirring occasionally, 6–8 minutes until cabbage is tender but still has a slight bite. Season with salt and pepper. In the last minute stir in sliced scallion greens. Squeeze a little lime over the cabbage just before removing from the pan if using.

Assembly & Garnish

Divide sautéed cabbage among 4 plates. Place one salmon fillet on top of or beside the cabbage on each plate. Spoon 1–2 tablespoons of the creamy herb sauce over each fillet (or serve sauce on the side). Garnish with fresh cilantro and parsley leaves and serve with lime wedges.

Serve immediately. Leftover sauce keeps 2–3 days refrigerated; leftover cooked salmon best consumed within 1–2 days.