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Pan-Fried Salmon with Carrot, Beet & Apple Slaw.

  • 2 medium
    beets
  • 2 medium
    carrots
  • 2
    Granny Smith apples
  • 1 small bunch
    green onions (scallions)
  • 1
    lemon
  • 1 ½ lb
    salmon fillet
  • ½ cup
    walnuts
  •  
    extra virgin olive oil
  •  
    honey
  • 1
    Wash and dry the fresh produce.
    2 Granny Smith apples
    2 medium carrots
    2 medium beets
    1 small bunch green onions (scallions)
    1 lemon
  • 2
    Quarter the apples, then cut out the core and stem from each section; using a box grater, coarsely grate the sections and transfer to a large salad bowl.
  • 3
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Coarsely grate the carrots and add to the salad bowl.
  • 4
    Trim off and discard the ends of the beets; peel and coarsely grate the beets. (To avoid staining, line your cutting board with paper towels before handling the beets.) Add the beets to the salad bowl.
  • 5
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to the salad bowl.
  • 6
    Preheat a skillet over medium heat.
  • 7
    While the skillet heats up, pat the salmon dry with paper towels and place on a plate. Season with salt and pepper on both sides.
    1 ½ lb salmon fillet
    1 tsp salt
    1 tsp black pepper
  • 8
    When the skillet is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 9
    Place the salmon, skin-side down, in the skillet; cook the salmon until it is cooked through and flaky, 3 to 5 minutes per side. Once done, remove the skillet from the heat.
  • 10
    While the salmon cooks, roughly chop the walnuts and add to the salad bowl.
    ½ cup walnuts
  • 11
    Juice the lemon and add to the salad bowl.
  • 12
    Add olive oil, honey, salt, and pepper to the salad bowl; mix the ingredients until well combined.
    2 tbsp extra virgin olive oil
    2 tsp honey
    1 tsp salt
    ½ tsp black pepper
  • 13
    To serve, spoon the carrot, beet and apple slaw onto a plate and place the salmon over top. Enjoy!