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Pan-seared salmon fillet over a bed of shaved fennel and arugula salad with lemon dressing

Salmon and Fennel Dinner Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 2 (6-ounce) salmon fillets
  • 1 large fennel bulb, thinly shaved using a mandoline
  • 4 cups fresh baby arugula
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Pat salmon fillets dry and season both sides with salt and pepper.
  2. Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
  3. Place salmon in the pan skin-side up and sear for 4 minutes until golden brown.
  4. Flip the fillets and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
  5. In a small whisking bowl, combine the remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper.
  6. In a large mixing bowl, combine the arugula, shaved fennel, and red onion.
  7. Toss the greens with half of the prepared vinaigrette.
  8. Divide the salad base between two plates, place a salmon fillet on each, and drizzle with the remaining dressing and fresh dill.