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Salmon and Fennel Dinner Salad
Salmon and Fennel Dinner Salad
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.

RELATED: Cauliflower and Plantain Tacos with Lemony Pesto Dressing

4 servings

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.

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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