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–+ servings
Salmon and Fennel Dinner Salad

Delicious Salmon and Fennel Dinner Salad for Your Next Feast

This Salmon and Fennel Dinner Salad captures the essence of fresh ingredients, making it a healthy and vibrant choice for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Salmon fillet Feel free to use any firm fish as a substitute.
  • 1 tsp Sea salt Adjust according to dietary needs.
  • 1/2 tsp Black pepper Freshly ground offers the best flavor.
  • 1 tbsp Extra-virgin olive oil Can substitute with avocado oil.
  • 2 tbsp Lime juice Can use lemon as an alternative.
  • 1 cup Pearl couscous Substitute with quinoa for a gluten-free option.
  • 2 cups Napa cabbage Can swap with green cabbage or kale.
  • 1 bulb Fennel If unavailable, celery can be a substitute.
  • 1 cup Strawberries Use seasonal berries for variety.
For the Dressing
  • 1 cup Unsweetened plain plant-based yogurt Use dairy yogurt if preferred.
  • 1 tbsp Honey Can substitute agave or maple syrup.
  • 2 tbsp Chives Shallots can be a substitute.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Medium pot
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Season the salmon with sea salt and black pepper, drizzle olive oil and lime juice, then roast for 12 to 18 minutes.
  3. Cook pearl couscous in a pot with water and salt for 6 to 7 minutes until tender.
  4. Combine yogurt, olive oil, lime juice, honey, salt, and pepper in a bowl to make the dressing, then fold in chives.
  5. In a large bowl, mix couscous with Napa cabbage, fennel, and two-thirds of the dressing; toss with strawberries.
  6. Flake the salmon over the salad, drizzle with the remaining dressing, and sprinkle with fennel fronds before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

This salad can be stored in the fridge for up to 2 days. Always add fresh ingredients just before serving.

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