Fennel Salad with Seared Salmon and Baby Spinach
- Total Time: 1 hour
- Yield: 4 1x
This Fennel Salad with Seared Salmon and Baby Spinach scores a perfect 10 on every level. It’s packed with omega-3 fatty acids, and each ingredient is its own nutritious powerhouse. The tasty dressing consists of fresh lemon juice and zest, extra virgin olive oil, capers, Himalayan salt, and black pepper. Sprinkle on top some chopped scallions and fresh dill, and you’ll have a complete, intensely satisfying meal that is good and good-for-you.
- 1 lb. salmon filet (wild-caught)
- 5 cups baby spinach
- 1 medium fennel bulb , thinly slice or chopped
- 3 scallions, chopped
- 2 tablespoons fresh finely chopped dill
- 1 & 1/2 lemons
- 1 pinch Himalayan pink salt
- 1–2 pinches pepper
- 4 tablespoons extra virgin olive oil (plus 1 tsp. to grease pan)
- 1 & 1/2 tablespoons capers
- In a non-stick pan, add 1 teaspoon of EVOO. Sear the salmon filet and cook it through to your liking (medium-well done).
- After salmon has cooled slightly, roughly cut the filet into chunks with a fork.
- In a small bowl, juice the lemons (save the zest to garnish the salad). Add salt, pepper, EVOO and capers. Stir and set aside.
- In a large serving bowl, add the salmon, spinach, fennel, scallions and dill. Add the lemon dressing and toss.
- Garnish with lemon zest and serve immediately.
About 300 calories per serving.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
We recommend wild-caught salmon and organic ingredients when feasible.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Recipes
- Method: 30 Minute Meals