Measure out and prepare the ingredients. Preheat oven to 425F.

Chop the salmon into small dices. Put in a food processor.

Add the egg yolk, heavy whipping cream, dried dill, and salt and pepper to the food processor. Pulse until it is creamy.

With your hands, form them into small circles.

Fry the salmon meatballs in a frying pan with butter until golden brown.

Lower the heat and cook a bit longer until they are thoroughly cooked.

Slice the cabbage head into steaks.

On a baking sheet lined with parchment paper, drizzle the cabbage steaks with olive oil and season with salt and pepper.

Flip them over and do the same thing on the other side. Bake in the oven for 15-20 minutes.

For the lemon bechamel sauce, put the heavy whipping cream and cream cheese in a frying pan and bring to a boil. Stir consistently.

Lower heat once boiled, and let simmer for a few minutes. then add the salt and pepper, nutmeg, and lemon zest. Stir well.

Serve the salmon meatballs with the cabbage steaks and lemon bechamel sauce. enjoy!