Fennel Salad with Seared Salmon & Baby Spinach

5 from 1 vote

Fennel Salad with Seared Salmon & Baby Spinach

This salad is everything! Packed with healthy omega 3 fatty acids, vitamins and minerals. Ideal for Paleo and Keto diets, and it's also 100% AIP compliant by eliminating black pepper. It's so flavorful and perfect for summer and bikini season!

Prep Time10

Cook Time8

Total Time18

Course: Appetizer, Brunch, Dinner, Main Course, Salad

Cuisine: Mediterranean

Keyword: Baby Spinach, Fennel, Fish & Seafood, Healthy recipes, Salad, Salmon

Diet: AIP, Dairy-free, Gluten-free, Keto, Low-carb, PALEO, pescetarian

Servings: people

Calories: 300kcal

Ingredients

1 lb Salmon filet, grilled or seared
1 Fennel thinly sliced or chopped
4 cups baby spinach 5 cups if needed
3 scallion chopped
1.5 tbsp Capers
2 tbsp Dill chopped
1.5 lemons zest and juice
4 tbsp olive oil extra virgin
Himalayan salt to taste
Black pepper to taste

Instructions

Grill or sear the salmon filet on all sides, and cook it through to your liking (I like mine medium). I seared mine in a non-stick pan with 1 tbsp of olive oil
While the salmon cools off, slice/chop the fennel. You can use a mandolin or just a sharp knife
Peel and juice the lemons. Reserve the zest to garnish the salad
Chop the scallion and dill
Roughly cut the salmon filet into chunks with a fork
Toss all the ingredients together in a large bowl, including the capers, salt, pepper, lemon juice, and EVOO
Serve immediately

Notes

Make sure the salmon has cooled off before adding it to the salad. Otherwise, it'll bruise the vegetables and herbs.

Nutrition