This Asian slaw salmon salad is a quick and easy dinner that even the pickiest eaters will enjoy. I love recipes that allow me to take a little help from the store. This one calls for 2 bags of pre-cut coleslaw mix, but feel free to chop a head of cabbage and 2 carrots if you are so inclined.
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Salmon with Asian Slaw Salad
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
Description
Quick salmon with a flavorful asian slaw salad
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Ingredients
- 2 bags coleslaw mix
- ¼ cup thinly sliced almonds
- 1 bunch cilantro
- ¼ cup green onions
- 4 wild salmon filets
- Salt & pepper to taste
- Dressing Ingredients:
- 2 tbsp coconut aminos
- ½ tsp red pepper flakes
- ½ tbsp garlic minced
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- Salt & pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Whisk together all ingredients for the dressing in a small bowl.
- Put the coleslaw mix in a big bowl, chop up a handful of cilantro and add to the mix (I love cilantro, so I tend to use the whole bunch, but you can use your judgment here. Cilantro is a love it or hate it ingredient), add in green onions & almonds, and finally pour in dressing. Stir to combine. Let sit in refrigerator. The longer the coleslaw mix sits the better.
- Sprinkle salmon filets with salt and pepper. Place on a foil lined baking sheet.
- Bake in oven for 15 minutes until cooked through.
- Serve salmon filets over cooled coleslaw mix. Sprinkle with sesame seeds.
- Enjoy!
- Category: Dinner
- Cuisine: Asian
