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Preheat the oven to 200C fan-forced (220C conventional). Place the cabbage in a large, shallow roasting tray. Add the oil, garlic, vinegar, quince paste and ¼ cup water. Season with salt and pepper and bake for 15 minutes, turning occasionally.
Press the dukkah onto the flesh slide of the salmon. Move the cabbage to one side of the tray. Carefully add the salmon, skin side down. Return to the oven and roast for a further 15 minutes, or until the fish is golden and cooked through.
Set aside to rest for 5 minutes. Serve with dill.