The winter slaw we have going on here will be your new, favourite side. It's so good with everything from bangers to sangas, but adds the perfect amount of bite to complement the silky salmon in this simple dinner. There's so much good-for-you-ness going on here that self-satisfaction reaches an all-time high.
Thinly slice cabbage. Remove stems from kale and discard. Thinly slice kale leaves. Roughly chop parsley leaves. Place cabbage, kale and parsley in a bowl with a generous pinch of salt and massage into salad.
Finely zest lemon and juice half. Place lemon zest and juice, mustard, aioli, salt and pepper in a small bowl and whisk to combine.
Trim ends from broccolini and halve diagonally.
Heat oil in a frypan over medium-high heat. Season salmon with salt and pepper. Add salmon to pan, skin-side down, and cook for 4 minutes. Turn and cook for a further 4 minutes. Remove from pan and keep warm. Return frypan to heat, add broccolini and cook for 3–4 minutes or until tender.
Stir mustard dressing through winter slaw.
Cut remaining lemon into wedges. Divide slaw and broccolini between plates and top with salmon.