Shaved Fennel & Salmon Salad
Crisp, paper-thin slices of raw fennel meet tender, flaked salmon in this bright, refreshing salad. A simple lemon and olive oil dressing ties everything together, while fresh dill and a touch of celery add extra crunch and freshness. Ready in minutes, it makes a light yet satisfying meal.
For 4 servings
- prep · ~10 min
Cook and flake the salmon.
If salmon is raw, gently poach in simmering water until just cooked through, about 8 to 10 minutes. Drain, let cool slightly, then flake into large chunks with a fork. If using pre-cooked salmon, simply flake it.
TIPAvoid overcooking the salmon — it should be moist and tender, not dry. - prep · ~5 min
Prepare the fennel and celery.
1.Trim the fennel bulbs, reserving a handful of the feathery fronds.2.Cut bulbs in half and slice as thinly as possible using a mandoline or sharp knife.3.Thinly slice the celery stalks on a diagonal for a delicate crunch. - mix · ~2 min
Make the dressing.
1.In a small bowl, squeeze the lemon juice.2.Slowly drizzle in the olive oil while whisking until emulsified.3.Season with salt and black pepper.TIPWhisking well helps the dressing coat every piece of fennel evenly. - assemble · ~2 min
Toss the salad together.
1.In a large bowl, combine the shaved fennel, sliced celery, and flaked salmon.2.Pour the dressing over the top and toss gently to combine without breaking up the salmon too much.3.Sprinkle with fresh dill and reserved fennel fronds.TIPToss with your hands for the most delicate, even coating. - serve
Serve immediately.
Divide among plates. The salad is best when the fennel is crisp and cold. Serve right away.
TIPServe chilled for the best contrast of crisp fennel and tender salmon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline to shave the fennel paper-thin for the best texture.
- 2Poach salmon gently at a bare simmer to keep it moist and tender.
- 3Chill the fennel and celery in ice water for 10 minutes before slicing for extra crunch.
- 4Make the dressing just before serving to keep the lemon flavour bright.
- 5Reserve the fennel fronds to use as a fresh herb — they add a subtle anise note.
- 6Leftover salad keeps for one day in the fridge, but the fennel will soften.
Adapt it for your goals.
High-protein
Swap the salmon for grilled chicken or hard-boiled eggs and add a handful of toasted almonds for extra protein, ideal for a post-workout meal.
low oilLow-oil
Replace half the olive oil with plain yogurt or Greek yogurt to reduce fat while keeping the dressing creamy and tangy.
veganVegan
Replace the salmon with marinated and baked tofu or chickpeas, and use a maple-mustard dressing instead of lemon-olive oil for a plant-based version.
jainJain
Omit the celery and salmon; use boiled potato cubes and fresh green peas, and dress with lemon juice and a pinch of black salt for a Jain-friendly salad.
gluten freeGluten-free
This recipe is naturally gluten-free; just ensure any store-bought salmon is certified gluten-free if using pre-cooked or smoked varieties.
Why this is on our healthy list.
Rich in Omega-3s
Salmon provides heart-healthy omega-3 fatty acids that support brain function and reduce inflammation.
Supports Digestion
Fennel and celery are good sources of dietary fibre, which aids in healthy digestion and promotes gut health.
High in Vitamin C
Lemon juice and fresh dill contribute vitamin C, an antioxidant that helps protect cells and supports the immune system.
Low in Saturated Fat
This salad uses olive oil as its main fat source, which contains mostly monounsaturated fats and is low in saturated fat.
Frequently asked questions
Yes, smoked salmon works beautifully. Just skip the poaching step and flake or slice it, then reduce the salt in the dressing to balance the smoky flavour.
