This salmon and cabbage slaw is perfect for dinner or lunch and is fuss-free, healthy and ready in 20 minutes flat.
This Healthy Salmon and Slaw is the ultimate fast and utterly delicious weeknight dinner. For a lighter alternative to mayo, I used yoghurt for the slaw dressing.
For a dairy-free option, I like to make this with coconut yoghurt.
This crispy pan-fried salmon and slaw is low in carbs, rich in healthy fats and high in protein.
Do you ever wonder what that white substance is when you cook salmon?
It’s called albumin. Often sited as happening when you cook at higher temperatures but trust me I’ve tried cooking at lower temperatures, using wild and farmed salmon, and it still does it sometimes.
If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.
Helpful Links
How To Make A Quick Slaw
For The Dressing:
- 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
- 1/2 tsp extra virgin olive oil
- 1/2 tsp lemon juice
- Pinch of salt + pepper
For The Vegetables:
- 1/2 cup red cabbage, shredded (35g)
- 1 cup white cabbage, shredded (70g)
- 1 small carrot, peeled + shredded (50g)
- 1 scallion, finely sliced (15g)
- 20g mangetout, thinly slicedÂ
- 2 tbsp fresh parsley, finely chopped
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.
Tip
For a lighter alternative to mayo, I used yoghurt for the slaw dressing. For a dairy-free option, I like to make this with coconut yoghurt.
Related Recipes
Salmon with Cabbage Slaw
Ingredients
Slaw Dressing
- 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
- 1/2 tsp extra virgin olive oil
- 1/2 tsp lemon juice
- Pinch of salt + pepper
Slaw
- 1/2 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
Salmon
- 1 tbsp extra virgin olive oil
- 1/2 tsp paprika
- 1/3 tsp garlic powder or 2 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 5-ounce salmon fillets
Instructions
- 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.
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FatForWeightLoss says
I hope you all enjoy this recipe!