Remember that the fish will keep cooking after you take it out of the oven, so don’t be afraid to remove it just before it's cooked through.
- Prep time 15 minutes
- Total time 45 minutes
Ingredients
Dressing:
Winter Slaw:
Salmon:
Method
Dressing: In small bowl, whisk together vinegar, honey, mustard, salt and pepper; gradually whisk in oil until blended.
Winter Slaw: Position rack in top third of oven; preheat to 400°F. In large bowl, toss together cabbage, kale, raisins, cashews, pepitas, sunflower seeds, red onion and Parmesan; add Dressing, tossing to coat. Let stand for 30 minutes.
Salmon: Meanwhile, arrange fish, skin side down, on large rimmed baking sheet; drizzle with oil. Sprinkle fish with salt, coriander and pepper, pressing lightly to adhere. Bake just until opaque, 8 to 10 minutes; turn oven to broil. Broil until fish is browned and flakes easily when tested, 4 to 6 minutes.
Sprinkle with parsley (if using).Serve with Winter Slaw and lemon wedges (if using).
Test Kitchen Tip: In a dry skillet, sear lemon halves, cut sides down, over medium-high heat, until caramelized, 1 to 2 minutes.
Makes 6 to 10 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 6 g
- Sodium 551 mg
- Sugars 23 g
- Protein 38 g
- Calories 710
- Total fat 48 g
- Potassium 1142 mg
- Cholesterol 76 mg
- Saturated fat 8 g
- Total carbohydrate 37 g
%RDI
- Iron 28
- Folate 55
- Calcium 22
- Vitamin A 23
- Vitamin C 152
