Photo of Roast salmon with celeriac & apple remoulade by WW

Roast salmon with celeriac & apple remoulade

Points® value
Total Time
30 min
20 min
10 min
This remoulade makes a great alternative to coleslaw, and goes brilliantly with the mustard and tarragon flavoured salmon, and peppery watercress salad.


Salmon, raw

500 g, 4 x 125g

Wholegrain Mustard

4 teaspoon(s), level

Tarragon, fresh

3 teaspoon(s), chopped


85 g

Sugar Snap Peas

160 g, sliced

Extra virgin olive oil

1 tablespoon(s)


1 medium

0% fat natural Greek yogurt

200 g

Reduced Fat Mayonnaise

50 g

Wholegrain Mustard

1 tablespoon(s), level


½ teaspoon(s), level

Lemon Juice, Fresh

2 tablespoon(s)

Tarragon, fresh

10 g, chopped

Celeriac, raw

350 g, peeled


1 medium


  1. First, make the remoulade. In a medium bowl, mix together the yogurt, mayonnaise, mustard, honey, lemon juice and tarragon. Season to taste.
  2. Using a mandoline, cut the celeriac into thin strands – if you don’t have a mandoline, grate it coarsely. Quarter and core the apple, then slice it very finely. Add the celeriac and apple to the yogurt dressing and toss to combine. Cover and set aside in the fridge.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the salmon fillets in a roasting tin lined with baking paper. Brush each one with a teaspoon of mustard and scatter over the tarragon. Season to taste. Bake for 10 minutes until cooked through.
  4. In a large serving bowl, toss together the watercress and sugar snaps. Drizzle over the olive oil and season to taste.
  5. Serve the salmon with the salad and remoulade, with the lemon wedges on the side.