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Roasted Salmon over a Summer Fennel Salad



Last night, after posting a simple meal prepping demonstration, I learned how popular fennel is!  I received many inquiries, and as a fan myself, I was really looking forward to sharing this easy recipe with everyone.  Fennel is typically in abundance come fall and winter, however it can be grown and farmed in the spring and summer.  After personally enjoying every last bite of this meal yesterday evening, I believe you'll find this to be a new favorite warm weather slaw that pairs well with a variety of proteins and most importantly - keeps fresh all week!  Enjoy, and as always - please send feedback!


Fennel Salad Ingredients & Directions

1-2 bulbs of fennel, thinly sliced or shaven 

5 green onions, chopped 

1-2 handfuls of organic peas (I typically purchase frozen!)

1 small handful of roasted walnuts (optional) 

Directions: Place all ingredients together in a medium-sized bowl.



Fennel Dressing Ingredients & Directions

1/4c of cashew yogurt (no sugar added)

1/4c of EVOO1/4c of white vinegar

1 frond of fennel

Juice from 1 large lemon, about 1 tbsp

2 cloves of garlic

1 tbsp of dill

10 leaves of mint1 leaf of basil 

1/4c of roasted walnuts

2 tsp salt

1 tsp pepper

Directions Mix all ingredients together in food processor or blender until smooth.  Add extra vinegar, water and/or salt to taste.


Roasted Salmon & Fennel Directions

Fronds from 1 fennel, sliced and cut in halves

4+ salmon fillets

Everything Bagel Spice (to taste)

Directions Preheat oven to 450 degrees.  Line cooking tray with ghee or coconut butter and lay salmon down with space between each fillet.  Season fish with Everything Bagel Spice to taste and place fennel between each fillet.  Bake for 15 minutes (at altitude) to cook salmon medium rare - medium.  If you live at sea level, it will take about 13 minutes.


Balsamic Reduction

1 cup of organic, cold-pressed balsamic vinegar 

Directions Over medium-heat, pour vinegar into pan and let it come to a boil.  Once it comes to a boil, let vinegar simmer.  Reduction is ready once bubbles begin to form.  Pour in a small bowl and refrigerate. 




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