Baked Salmon with Lemony Kohlrabi Slaw
If you’re looking to cook your weeknight salmon a bit differently, look no further than this simple baked recipe.
Ingredients
- 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp (15 ml) vegetable oil
- 3 kohlrabi (or small white turnips), peeled and thinly sliced on a mandoline
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 2 celery stalks with leaves, thinly sliced
- 1/4 cup (40 g) sunflower or pumpkin seeds, roasted
- 1/4 cup (10 g) herbs (such as parsley, cilantro or basil), finely chopped
- 1/2 cup (125 ml) plain Greek yogurt
- 1 tbsp (15 ml) whole-grain mustard
- 1 lemon, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- In a glass baking dish, rub the salmon pieces with the salt and sugar. Coat with the oil.
- Bake skin side down for about 25 minutes, depending on the thickness, or just until the fish is flaky. Remove the skin.
If you’re looking to cook your weeknight salmon a bit differently, look no further than this simple baked recipe.