Salmon on Fennel Salad
Delight your taste buds with this vibrant and healthy Salmon on Fennel Salad, a perfect harmony of refreshing citrus, crisp fennel, and protein-packed salmon. This recipe combines delicate, pan-seared salmon with a light and zesty salad made of thinly sliced fennel, peppery arugula, and crunchy radishes, all tossed in a homemade citrus vinaigrette featuring notes of orange, lemon, honey, and fresh dill. The crispy salmon skin adds an irresistible texture, while the pop of tangy citrus segments elevates the flavors to elegant new heights. Ready in just 35 minutes, this stunning dish is ideal for a quick weekday dinner or a sophisticated weekend brunch. Serve it fresh and enjoy the perfect balance of vibrant ingredients and wholesome simplicity!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces skin-on salmon fillets
- 1 whole fennel bulb
- 1 whole orange
- 1 whole lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 4 whole radishes
- 3 cups arugula
Instructions
1. Prepare the fennel: Trim the fennel bulb, removing the tough outer layers and fronds. Use a sharp knife or mandoline to slice the fennel bulb thinly. Transfer to a large mixing bowl.
2. Slice the radishes: Rinse and thinly slice the radishes, then add to the mixing bowl with the fennel.
3. Segment the citrus: Peel the orange and lemon, cutting away all the white pith. Use a paring knife to cut out the citrus segments, collecting any juices in a small bowl. Add the citrus segments to the mixing bowl, and set the collected juice aside for the dressing.
4. Make the dressing: In a small bowl, whisk together 2 tablespoons citrus juice, extra virgin olive oil, white wine vinegar, honey, fresh dill, salt, and black pepper. Pour the dressing over the fennel mixture, tossing gently to coat. Set aside.
5. Cook the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes or until the skin is crisp. Gently flip and cook the other side for an additional 3-4 minutes, or until cooked through.
6. Assemble the salad: Add the arugula to the fennel mixture, tossing gently to combine. Adjust seasoning with additional salt and pepper if needed.
7. Plate the dish: Divide the fennel salad onto four plates. Place a cooked salmon fillet on top of each salad. Drizzle with any remaining dressing, if desired.
8. Serve immediately: Enjoy your fresh and flavorful Salmon on Fennel Salad!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
