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Dill and mustard salmon with beetroot slaw

Name: Dill and mustard salmon with beetroot slaw
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1/4 cup (70g) wholegrain mustard; 1/4 cup chopped dill; 4 x 200g salmon fillets, pin-boned, skin on; 2 raw beetroots, peeled, grated; 100g red cabbage, cored, thinly sliced; 1/2 red onion, thinly sliced; 2 tablespoons aioli or whole-egg mayonnaise; 2 tablespoons thick Greek-style yoghurt, plus extra to serve; Steamed green beans and lemon wedges, to serve

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Dill and mustard salmon with beetroot slaw

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Add punch to weeknight dinners with this baked dill and mustard salmon recipe served with crunchy slaw.

1 1/2 tablespoons olive oil
1/4 cup (70g) wholegrain mustard
1/4 cup chopped dill
4 x 200g salmon fillets, pin-boned, skin on
2 raw beetroots, peeled, grated
100g red cabbage, cored, thinly sliced
1/2 red onion, thinly sliced
2 tablespoons aioli or whole-egg mayonnaise
2 tablespoons thick Greek-style yoghurt, plus extra to serve
Steamed green beans and lemon wedges, to serve

Method

1.

Preheat the oven to 200°C. Combine oil, 2 tablespoons mustard and 2 tablespoons dill in a dish. Season, then add fish and turn to coat well. Set aside for 10 minutes to marinate.
2.

Meanwhile, to make the slaw, combine beetroot, cabbage, onion, aioli, yoghurt and remaining 1 tablespoon mustard and 1 tablespoon dill. Season and toss gently to combine.
3.

Place the fish on a baking paper-lined baking tray and bake for 8-10 minutes until just cooked. Rest for 2-3 minutes, then serve with slaw, beans, lemon wedges and extra yoghurt.