Salmon Fennel and Apple Salad Recipe

Recipe By Slurrp

This Salmon Fennel and Apple Salad is a refreshing and nutritious dish that combines the flavors of salmon, fennel, and apple. The salmon is cooked to perfection and flaked into tender pieces, while the fennel adds a crisp and slightly sweet taste. The apple adds a touch of tartness and freshness to the salad. Tossed with a light and tangy dressing, this salad is perfect for a light lunch or dinner.

4.1
13 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Salmon Fennel and Apple Salad
plan
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ingredients serve

Ingredients for Salmon Fennel and Apple Salad Recipe

  • 0.33 Salmon Fillets
  • As required Salt And Pepper, To Taste
  • 0.17 Juice Lemon
  • 0.17 Fennel Bulb
  • 0.17 Apple
  • 0.67 cup Mixed Greens
  • 0.33 tablespoon Fresh Dill, Chopped
  • 1/2 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 tablespoon Honey
  • As required Salt And Pepper, To Taste

Directions: Salmon Fennel And Apple Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Season the salmon fillets with salt, pepper, and lemon juice. Place them on the prepared baking sheet and bake for 12-15 minutes, or until cooked through.
  • STEP 3.Meanwhile, thinly slice the fennel bulb and chop the apple into bite-sized pieces.
  • STEP 4.In a large bowl, combine the fennel, apple, mixed greens, and dill.
  • STEP 5.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss to coat evenly.
  • STEP 7.Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into bite-sized pieces.
  • STEP 8.Add the flaked salmon to the salad and gently toss to combine.
  • STEP 9.Serve the Salmon Fennel and Apple Salad immediately, or refrigerate for up to 2 hours before serving.

Cooking Tips

  • Make sure to season the salmon fillets well before baking to enhance their flavor.
  • If you prefer a warm salad, you can serve the salmon immediately after cooking.
  • For added crunch, you can sprinkle some toasted almonds or walnuts over the salad before serving.

Storage and Serving

  • This salad is best served fresh, but you can refrigerate it for up to 2 hours before serving.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve the leftovers, you can enjoy them cold or gently reheat the salmon before adding it to the salad.
Nutrition
value
511
calories per serving
27 g Fat27 g Protein48 g Carbs19 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    27g
  • Carbs
    48g
  • Fiber
    19g

MacroNutrients

  • Carbs
    48g
  • Protein
    27g
  • Fiber
    19g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    636mg
  • Iron
    11mg
  • Vitamin A
    110mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    128mg
  • Vitamin B9
    980mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    14mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    221mg
  • Manganese
    3mg
  • Phosphorus
    431mg
  • Selenium
    34mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp