Baked Salmon with Crunchy Kohlrabi Lemon Salad

Name: Baked Salmon with Crunchy Kohlrabi Lemon Salad
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces salmon fillets (skin-on); 2 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon sea salt; 1/2 teaspoon black pepper (freshly ground); 2 cups kohlrabi (peeled and thinly sliced); 1 cup arugula (fresh); 1 tablespoon lemon zest; 2 tablespoons olive oil; 1 tablespoon lemon juice (freshly squeezed); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper (freshly ground)

40 min 4 servings Easy

All Recipes

Baked Salmon with Crunchy Kohlrabi Lemon Salad

Delicious oven-baked salmon paired with a refreshing kohlrabi lemon salad.

Prep

20 min

Cook

15 min

Total

40 min

Servings

Difficulty

Easy

Salmon is a versatile and nutrient-rich fish that makes for a delightful meal when baked to perfection. This dish pairs the succulent flavours of baked salmon with the crisp and tangy notes of a kohlrabi lemon salad, creating a harmonious balance of taste and texture. Baking salmon in the oven is a simple yet effective cooking method that helps retain moisture and enhances the natural flavours. Along with the refreshing salad, this meal is not only tasty but also a healthy choice for any occasion.

Ingredients

Servings

Baked Salmon

Crunchy Kohlrabi Lemon Salad

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Salmon

Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, then season with salt and pepper.

Pro tip: Rub the oil and seasonings into the fillets for even distribution.

Bake Salmon

Bake in the preheated oven for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Pro tip: Probe the thickest part of the salmon to check its temperature.

Prepare Salad

In a large bowl, combine sliced kohlrabi, arugula, lemon zest, olive oil, lemon juice, salt, and pepper. Toss until well mixed.

Pro tip: Use a mandoline for thin and even slices of kohlrabi.

Rest Salmon

Let the salmon rest for 5 minutes after baking to enhance juiciness.

Pro tip: Cover loosely with foil to keep it warm while resting.

Serve

Plate the salmon fillets and serve with a generous portion of the kohlrabi salad on the side.

Pro tip: Garnish with additional lemon zest for extra flavour.

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Tips & Tricks

<ul><li>Ensure your salmon is fresh by checking for a mild scent and firm texture.</li><li>Use a mandoline to thinly slice the kohlrabi for the perfect crunch.</li><li>Let the salmon rest for a few minutes before serving for maximum juiciness.</li><li>Adjust the lemon in the salad to taste for desired tanginess.</li></ul>

Serving Suggestions

Serve this baked salmon with kohlrabi salad as the star of your dinner table for a delightful meal. Pair it with a glass of white wine or a light, citrusy beer to complement the flavours. The salmon can be prepared ahead of time and gently reheated in the oven, while the salad is best served fresh to maintain its crunch. Store leftovers in an airtight container in the fridge for up to two days.