This is a guest post by Tiziana Nenezic, a wife and mom who is passionate about helping women create better gut health. She’s the author of two Italian non-fiction books and has contributed various articles to newspapers and magazines over the years. She is the creator of Absolutely Flavorful, a blog that helps women cook food that creates better gut health.

Summer time is salad time!

We all crave something fresh and refreshing to keep us cool and chilling on the hottest days. And to me, few things taste fresher and more refreshing than fennel. Its subtle licorice-like flavor and bold crunch are a perfect match for fish in general, especially salmon.

I’m from the south of Italy and grew up eating fennel all year round for as long as I can remember. We always had it in our salads, braised or grilled with fish, and at the end of each meal to help digestion. That’s just one of its many virtues, as fennel is not just rich in fiber but also rich in minerals and vitamins. As a food lover, I like my recipes absolutely flavorful, nutrient-dense, and free of empty calories.

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.

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Fennel Salad with Seared Salmon and Baby Spinach
Prep Time 30 minutes
Prep Time 30 minutes
  1. In a non-stick pan, add 1 tsp. of EVOO. Sear the salmon filet and cook it through to your liking (medium-well done).
  2. After salmon has cooled slightly, roughly cut the filet into chunks with a fork.
  3. In a small bowl, juice the lemons (save the zest to garnish the salad). Add salt, pepper, EVOO and capers. Stir and set aside.
  4. In a large serving bowl, add the salmon, spinach, fennel, scallions and dill. Add the lemon dressing and toss.
  5. Garnish with lemon zest and serve immediately.
Recipe Notes

About 300 calories per serving

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