Salmon with Kimchi Broccoli Slaw

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 large salmon fillets
  • 4 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 2 cups diced red bell pepper
  • 1 cup chopped kimchi
  • 1 cup diced red onion
  • 2 cups broccoli slaw or use regular chopped cabbage slaw mix
  • 2 cups chopped kale
  • 2 large avocados mashed
  • 1/3 cup fresh lime juice
  • 1 teaspoon coconut aminos or use soy sauce
  • 2 cloves garlic minced
  • 2 tablespoons fresh minced cilantro
  • 1/4 cup full fat coconut milk


  • Preheat oven to 375 degrees.
  • Season salmon with oil and salt and pepper and place in a large baking dish. Place dish in oven and bake for about 15 minutes, until fish flakes easily with fork or is cooked to desired doneness. Allow fish to cool slightly.
  • In a large bowl, mix the pepper, kimchi, onion and broccoli slaw. Spoon this mixture over the kale and set aside.
  • In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper to taste. Drizzle dressing over the kale mixture and toss. Serve immediately topped with salmon.
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