One-sided salmon with Autumn slaw

Method

1. To make the slaw, mix together the yoghurt, honey, mustard, vinegar and herbs in a large bowl. Add the prepared vegetables and apple and mix thoroughly, then set aside at room temperature to allow the vegetable pieces to soften and the flavours to meld together.
2. Heat the oil in a large frying pan over a medium heat. Lay the salmon fillet carefully into the pan (depending on the size of your pan you may have to halve the fillet to fit) and cook for 1 minute, then reduce the heat to low and leave for 10–15 minutes, until cooked through to your liking. If you would like the top section a little more cooked without drying out the bottom you can place a lid over the frying pan, leaving it slightly ajar, to slightly steam the top of the salmon as it cooks for the last 5 minutes (I like to cook a 1.4 kg fillet for 15 minutes, covering it slightly at the end as described).
3. To serve, place the salmon on a large serving platter. Scatter the toasted sunflower kernels and pepitas over the slaw and accompany with lime wedges for people to help themselves.