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Salmon and Fennel Dinner Salad

Refreshing Salmon and Fennel Dinner Salad for Light Evenings

This Salmon and Fennel Dinner Salad is a healthy, no-bake dish combining succulent salmon, crisp fennel, and a creamy herby yogurt dressing, perfect for light evenings.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 fillets Salmon Main protein
  • 1 teaspoon Sea Salt For seasoning
  • 1 teaspoon Black Pepper Freshly ground
  • 2 tablespoons Extra-Virgin Olive Oil For drizzling
  • 1 juice Lime For brightness
  • 1 cup Pearl Couscous Can substitute quinoa
  • 2 cups Napa Cabbage Chopped
  • 1 bulb Fennel Thinly sliced
  • 1 cup Strawberries Halved
For the Dressing
  • 1 cup Unsweetened Plain Plant-Based Yogurt For dressing base
  • 1 tablespoon Honey For sweetness
  • 2 tablespoons Chives Chopped

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Season the salmon fillet with sea salt and black pepper, drizzle with olive oil, and squeeze lime juice over it. Place on the baking sheet.
  3. Roast the salmon in the oven for 12-18 minutes until internal temperature reaches 120°F.
  4. In a saucepan, toast pearl couscous for 2-3 minutes, then add water and a pinch of salt. Simmer for 6-7 minutes until water is absorbed.
  5. In a bowl, whisk together yogurt, olive oil, lime juice, honey, salt, and pepper. Chill while assembling the salad.
  6. In a large mixing bowl, combine cooled couscous, napa cabbage, and fennel. Toss with two-thirds of the dressing and fold in strawberries and roasted salmon.
  7. Drizzle remaining dressing over the salad and garnish with fennel fronds before serving.

Nutrition

Serving: 1salad plateCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Always add dressing just before serving to keep the salad vibrant. Store leftovers separately in the fridge for up to 2 days.

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