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Salmon with fennel & cabbage slaw
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280g pack 2 Waitrose Boneless Scottish Salmon Fillets
2 tbsp chopped parsley
1 tbsp chopped chives
150g white cabbage, finely shredded
1 small fennel bulb, finely sliced
Juice ½ lemon
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
1. Preheat the oven to 200°C, gas mark 6. Place the salmon in a small, greased baking tray. Mix together 1 tbsp parsley with the chives and press onto the salmon. Bake for 15 minutes or until just cooked through.
2. Meanwhile, mix together the cabbage, fennel and remaining parsley. Whisk the lemon juice, oil and mustard together and season. Toss the dressing into the slaw mix and serve with the salmon.
Typical values per serving:
This recipe was first published in May 2016.