Baked Salmon with Lemony Kohlrabi Slaw

Salmon

• 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp (15 ml) vegetable oil

Slaw

• 3 kohlrabi (or small white turnips), peeled and thinly sliced on a mandoline
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 tbsp (45 ml) vegetable oil
• 1 tbsp (15 ml) lemon juice
• 2 celery stalks with leaves, thinly sliced
• 1/4 cup (40 g) sunflower or pumpkin seeds, roasted
• 1/4 cup (10 g) herbs (such as parsley, cilantro or basil), finely chopped

Yogurt Sauce

• 1/2 cup (125 ml) plain Greek yogurt
• 1 tbsp (15 ml) whole-grain mustard
• 1 lemon, zest finely grated