Salmon with Brussels Sprout Red Cabbage and Fennel Slaw | Zallie Family Markets

Ingredients

• 1 medium shallot, finely chopped
• 3 tbsp olive oil, divided
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 Brussels sprouts, trimmed and thinly sliced (about 3 cups)
• 1 medium fennel bulb, thinly sliced, fronds reserved for garnish, if desired
• 1 cup thinly sliced red cabbage
• 4 skinless salmon fillets (about 1 1/4 pounds)
• ⅓ cup pomegrante arils
• 2 tbsp roasted salted pepitas