Salmon and Fennel Dinner Salad

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salmon fennel dinner salad recipe
A New Way to Food

Looks can be deceiving: Maggie Battista’s salmon and fennel dinner salad might look like a light supper, but it’s surprisingly hearty and filling.

“The salmon offers a satisfying richness, the couscous adds heft, and the creamy dressed vegetables feel indulgent but aren’t in the least,” Battista says in her cookbook, A New Way to Food. “As a little surprise, I tuck strawberries between each of these elements to add a sweet, tangy pop.”

Enjoy this lovely salad as a satisfying lunch or dinner—no side dishes necessary.


Salmon and Fennel Dinner Salad

1 pound salmon fillet (about 1 inch thick), pin bones removed

1 teaspoon sea salt, divided, plus more for serving

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

2 limes, halved

1 cup pearl couscous

⅓ small head napa cabbage, thinly sliced

1 large fennel bulb, cored and thinly sliced, fronds reserved

2 cups strawberries, quartered

Herby Yogurt Dressing

½ cup unsweetened plain plant-based yogurt

½ cup extra-virgin olive oil

Juice of 2 limes

4 teaspoons honey

½ teaspoon sea salt

Freshly ground black pepper, to taste

1 small bunch chives, finely diced


1. Make the Salmon and Fennel Dinner Salad: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the parchment. Sprinkle with ½ teaspoon of the salt and season with black pepper. Drizzle the oil and lime juice over the salmon. Roast until a thermometer inserted into the thickest part of the fish registers 120°F, 12 to 18 minutes. Remove the fish from the oven and tent a piece of foil over it until ready to serve.

2. While the salmon roasts, add the couscous to a medium pot over medium-high heat. Cook, swirling the pot frequently to ensure even browning, 6 to 7 minutes. Remove from the heat and gently add 1¼ cups water and theremaining ½ teaspoon salt to the pot. Stir until combined and return to medium-high heat. Bring to a boil and thenreduce the heat to medium-low. Cover and allow to cook until all the water has been absorbed and the couscous is light and fluffy, 6 to 7 minutes. Remove the pan from the heat and let the couscous cool.

3. Make the Herby Yogurt Dressing: Add the yogurt, olive oil, lime juice, honey, salt and pepper to a medium bowl. Whisk together until fully emulsified. Stir in the chives. Chill until ready to use.

4. On a large platter, toss the couscous, cabbage and fennel with two-thirds of the dressing until everything is well coated. Add the strawberries to the salad, gently tucking them around the vegetables. Break up the salmon with a fork or your fingers and place pieces across the vegetables. Drizzle with the remaining dressing, season with salt and pepper, and garnish with fennel fronds.

Nutrition Facts
  • Salmon and Fennel Dinner Salad

  • 484 calories

  • 18g fat

  • 50g carbs

  • 31g protein

  • 8g sugars

  • Herby Yogurt Dressing

  • 282 calories

  • 28g fat

  • 8g carbs

  • 1g protein

  • 7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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