Shaved Fennel & Salmon Salad
A vibrant, high-protein salad featuring delicate shaved fennel, juicy orange segments, flaky salmon, and peppery arugula, all tossed in a bright lemon-dill vinaigrette. This refreshing dish is perfect for a light yet satisfying meal that keeps you energized.
For 2 servings
Prepare the Fennel: Trim the top and root end of the fennel bulb. Using a mandoline slicer or a very sharp knife, thinly shave the fennel bulb into delicate ribbons. Place the shaved fennel in a large mixing bowl.
Segment the Orange: Using a sharp knife, slice off the top and bottom of the orange. Stand it upright and carefully slice downwards to remove all the peel and white pith. Hold the peeled orange over a small bowl to catch juices, and carefully cut along the membranes to release individual orange segments. Add the segments to the bowl with the fennel.
Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, chopped fresh dill, Dijon mustard, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
Assemble the Salad Base: Add the baby arugula to the bowl with the shaved fennel and orange segments. Pour about half of the prepared dressing over the vegetables and gently toss to combine, ensuring everything is lightly coated.
Add Salmon and Pistachios: Gently flake the cooked salmon fillet into bite-sized pieces over the salad. Sprinkle the chopped pistachios over the top.
Dress and Serve: Drizzle the remaining dressing over the salad. Toss very gently one last time, or serve as is, allowing each person to mix their portion. Serve immediately for best texture.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline for Best Results: For perfectly thin and consistent fennel shavings, a mandoline slicer is highly recommended. If using a knife, ensure it's very sharp and slice as thinly as possible.
- 2Pre-cook Salmon: To save time, use leftover cooked salmon, or quickly pan-sear or bake a fillet while preparing the other ingredients. Ensure it's cooled before flaking into the salad.
- 3Don't Overdress: Start with half the dressing and add more as needed. You want the salad to be lightly coated, not swimming in dressing, to maintain the crispness of the fennel and arugula.
- 4Make Ahead: You can prep the fennel, orange, and dressing ahead of time and store them separately in the refrigerator. Assemble the salad just before serving to prevent the greens from wilting.
Adapt it for your goals.
Protein Swap
Substitute cooked shrimp, grilled chicken, or canned chickpeas for salmon to vary the protein source.
Citrus & Herb ChangeCitrus & Herb Change
Try grapefruit segments instead of orange, or swap fresh dill for mint or parsley for a different aromatic twist.
AdditionsAdditions
Incorporate thinly sliced radishes for extra crunch, or crumbled feta cheese for a salty, creamy element.
Why this is on our healthy list.
Heart-Healthy Omega-3s
Salmon is an excellent source of omega-3 fatty acids, which are crucial for heart health, brain function, and reducing inflammation.
Digestive Health
Fennel and arugula provide significant dietary fiber, aiding digestion, promoting satiety, and contributing to gut health.
Immune Support
Oranges are packed with Vitamin C, an essential antioxidant that supports the immune system and promotes healthy skin.
Frequently asked questions
Yes, absolutely! Drain canned salmon well and flake it into the salad. It's a convenient and equally nutritious option.
