Dill & mustard salmon with beetroot slaw

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

Recipe «Dill & mustard salmon with beetroot slaw» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 1/4 cup wholegrain mustard, 1/4 cup chopped dill, 4 x 200g salmon fillets, pin-boned, 2 raw beetroots, peeled, grated , 100g red cabbage, cored, thinly sliced, 1/2 red onion, thinly sliced, 2 tbsp aioli or whole-egg mayonnaise , 2 tbsp thick Greek-style yoghurt, plus extra to serve, Steamed green beans and lemon wedges, to serve.

Ingredients:

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

Instructions

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.