Salmon · 30 min
Pan-Fried Salmon with Carrot, Beet & Apple Slaw
- 30 min
- 2–6 servings
- 548 kcal / serving
This dish pairs a juicy salmon fillet with a crisp, citrusy slaw made from carrot, beet, and apple, tossed with walnuts. It comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumbeet
- 1 mediumcarrot
- 1Granny Smith apple
- ½ small bunchgreen onions (scallions)
- ½lemon
- ¾ lbsalmon fillet
- ¼ cupwalnuts
- beets
- carrots
- Granny Smith apples
- lemons
From the pantry: extra virgin olive oil, honey
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumbeet
- 1 mediumcarrot
- 1Granny Smith apple
- ½ small bunchgreen onions (scallions)
- ½lemon
- beets
- carrots
- Granny Smith apples
- lemons
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- ¼ cupwalnuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| beet | 1 medium | 2 medium | 3 medium |
| carrot | 1 medium | 2 medium | 3 medium |
| Granny Smith apple | 1 | ||
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| walnuts | ¼ cup | ½ cup | ¾ cup |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Rinse the produce and pat it dry before you start.
- 2) Core the apple, quarter it, then coarsely grate the sections into a large salad bowl.
- 3) Peel the carrot, trim the ends, and coarsely grate it into the bowl as well.
- 4) Trim the beet ends, peel, and coarsely grate it; if you want to reduce staining, line your cutting surface with paper towels first, then add the beet to the bowl.
- 5) Slice the green onions into 1/4-inch pieces and add them to the bowl.
- 6) Heat a skillet over medium heat while you prepare the salmon; pat the salmon dry and season on both sides with salt and pepper.
- 7) When the skillet is hot, drizzle in a little olive oil to coat the bottom, then place the salmon skin-side down; cook until it’s just cooked through and flaky, about 3–5 minutes per side, then remove from heat.
- 8) Roughly chop the walnuts and fold them into the salad bowl, followed by the lemon juice.
- 9) Add olive oil, honey, salt, and pepper to the slaw and toss everything together until well combined; plate the slaw and top with the salmon to serve.
Two tips
- Prep the slaw components in advance and keep them refrigerated for up to a day.
- If you have them, swap walnuts for another chopped nut and add a squeeze of extra lemon over the top before serving.
Nutrition per serving
- Calories
- 548 kcal
- Protein
- 40 g
- Carbs
- 27 g
- Fat
- 32 g
- Fiber
- 6 g
- Sodium
- 137 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.