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Baked salmon with winter slaw

Baked salmon with winter slaw


This easy gluten-free dinner is ready in just 30 minutes – keep any leftover slaw to add colour and crunch to your packed lunch.

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1139kj 273kcal
  • Fat
    Med 23%
  • Saturates
    Low 13%
  • Sugar
    Low 8%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 8g


  • 200g Co-op British red cabbage, finely sliced
  • 200g Co-op British white cabbage, finely sliced
  • 1 red onion, finely sliced
  • 1 carrot, grated
  • 1 tbsp Co-op olive oil
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 4 Co-op farmed salmon fillets
  • 2 tbsp roughly chopped dill


  1. Preheat the oven to 200°C/fan 180°C /Gas 6. Make the slaw by combining the red and white cabbage, onion and carrot in a bowl. Add the olive oil and lemon juice, along with some seasoning, then mix well with your hands to soften the cabbage. Set aside while you prepare the salmon.
  2. Place the fish fillets, skin-side down, on a baking tray with the lemon wedges and add seasoning. Bake in the oven for 12-15 mins, until just cooked through.
  3. Divide the salmon fillets, slaw and lemon wedges between serving plates, then scatter the chopped dill over the top before serving.

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