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Salmon with kale and brussels sprout slaw

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  • Healthier living
  • Lactose free
  • Dairy free
  • Nut free

Serve chargrilled salmon with crunchy slaw and sweet potato chips for a super easy, veggie packed meal that is ready in under 30 minutes.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Salmon with kale and brussels sprout slaw


  • 750g pkt McCain Sweet Potato Straight Cut Chips
  • 2 tbs Coles Extra Virgin Avocado Oil
  • 4 salmon fillets, skin off
  • 350g pkt Coles Kaleslaw Salad Kit
  • 150g Brussels sprouts, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the chips in a single layer on the lined tray. Bake for 20-25 mins or until the chips are crisp and heated through.

  2. Step 2

    Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.

  3. Step 3

    Prepare the salad kit in a large bowl following packet directions. Add the Brussels sprouts and remaining oil and toss to combine.

  4. Step 4

    Divide the Brussels sprout mixture and chips among serving plates. Top with the salmon and serve immediately.