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Ingredients
0.25 cup unsweetened Greek or coconut yoghurt for dairy free
0.5 tsp extra virgin olive oil
0.5 tsp lemon juice
Pinch of salt + pepper
0.5 cup red cabbage (shredded (35g))
1 cup white cabbage (shredded (70g))
1 small carrot (peeled + shredded (50g))
1 scallion (finely sliced (15g))
20 g mangetout (thinly sliced)
2 tbsp fresh parsley (finely chopped)
1 tbsp extra virgin olive oil
0.5 tsp paprika
0.3333 tsp garlic powder or 2 garlic cloves (minced)
0.25 tsp salt
0.25 tsp black pepper
2 5-ounce salmon fillets
Method
Mix the slaw dressing together in a small bowl. Season to taste.
Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge whilst you make the salmon.
Add 1 tbsp olive oil, paprika, garlic powder, salt and pepper to a small bowl. Stir to combine.
Rinse the salmon fillets and pat dry thoroughly with paper towels. Brush marinade on top of salmon.
Spray a non-stick frying pan with a little olive oil. Cook flesh side down (skin side up) undisturbed for 3 - 4 minutes on a medium heat. Flip and cook for a further 5 minutes or until the salmon is cooked through to your liking. NOTE: Cooking times will vary depending on the thickness of your fillets and if you use wild or farmed salmon.
Option to bake in the oven on a greaseproof lined baking tray for 12 - 15 minutes. (375F / 190C) NOTE: oven roasting often results in the albumin releasing from the salmon (white substance you often see on salmon). This is perfectly safe to eat. Even cooking at low temperatures I find it does it so if you want pretty salmon my advice is to pan fry!
Serve salmon with slaw. Sprinkle the fresh parsley and lemon wedges.
