Pan-Fried Salmon with Carrot, Beet & Apple Slaw

Directions

1. 1) Rinse the produce and pat it dry before you start.
2. 2) Core the apple, quarter it, then coarsely grate the sections into a large salad bowl.
3. 3) Peel the carrot, trim the ends, and coarsely grate it into the bowl as well.
4. 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. 5) Slice the green onions into 1/4-inch pieces and add them to the bowl.
6. 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. 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. 8) Roughly chop the walnuts and fold them into the salad bowl, followed by the lemon juice.
9. 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.