[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Roast salmon with celeriac and apple slaw

Roast salmon with celeriac and apple slaw

Total Time
30 min
20 min
10 min
This slaw is a nice change from regular coleslaw and goes brilliantly with the mustard and tarragon salmon and peppery watercress.


Skinless salmon

500 g, (buy 4 x 125g fillets)

Whole grain mustard

1 tbs

Fresh tarragon

1 tbs, leaves, chopped, (or 2 tsp dried)


85 g, sprigs

Sugar snap peas

160 g, thinly sliced lengthways

Olive oil

2 tsp


1 medium, wedges to serve

99% fat-free, plain Greek yoghurt, unsweetened

200 g

Low-fat mayonnaise

2 tbs

Whole grain mustard

1 tbs


½ tsp

Lemon juice

1½ tbs

Fresh tarragon

1 tbs, chopped, (or 2 tsp dried)


1 medium

Red apple, unpeeled

1 medium, quartered, cored, thinly sliced


  1. To make slaw, mix yoghurt, mayonnaise, mustard, honey, lemon juice and tarragon in a large bowl to combine. Season with salt and pepper. Using a mandoline, finely shred celeriac (If you don’t have a mandoline, grate it coarsely). Add celeriac and apple to yoghurt mixture and toss to combine. Cover and set aside in the fridge.
  2. Preheat oven to 200°C. Place salmon fillets in a single layer in a baking dish lined with baking paper. Spread evenly with mustard and sprinkle with tarragon. Season with salt and pepper. Bake for 10 minutes or until cooked to your liking.
  3. Toss watercress and peas together in a large serving bowl. Drizzle with oil and season with salt and pepper.
  4. Divide salmon, watercress salad and slaw among 4 serving plates. Serve with lemon wedges on the side.