Crispy Salmon and Fresh Fennel Salad
A quick and easy dinner salad featuring crispy skin-on salmon fillets paired with fresh fennel, mixed greens, and a bright citrus vinaigrette. Perfect for busy weeknights, this dish balances textures and flavors for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 skin-on salmon fillets (about 6 ounces each)
- 1 fresh fennel bulb, thinly sliced
- 4 cups mixed salad greens (arugula or baby spinach mix)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced (optional)
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste (kosher salt preferred)
- 2 tablespoons fresh herbs (dill or parsley), finely chopped
Instructions
- Pat the skin-on salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Let rest at room temperature for about 10 minutes.
- Thinly slice the fennel bulb using a sharp knife or mandoline. Slice red onion thinly and halve cherry tomatoes. Toss all gently in a large bowl with the salad greens.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Adjust seasoning to taste.
- Heat a non-stick or cast-iron skillet over medium-high heat until hot (about 3 minutes). Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down carefully. Press lightly with spatula to keep skin flat. Cook 4-5 minutes without moving until skin is golden and crisp. Flip and cook another 2-3 minutes until salmon is just cooked through.
- Toss the salad bowl with the dressing to coat evenly. Plate the dressed greens and fennel, then top each plate with a crispy salmon fillet. Sprinkle chopped fresh herbs over the top.
Notes
Pat salmon skin dry before cooking to ensure crispiness. Resist flipping salmon too soon; the skin will release naturally when ready. Slice fennel thinly to avoid overpowering flavor. Toss salad with dressing just before serving to keep greens crisp. For reheating salmon, warm gently in a 300°F oven for 5-7 minutes to preserve crispness.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 475
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 3
- Protein: 35
Keywords: salmon salad, crispy salmon, fennel salad, healthy dinner, quick dinner, weeknight meal, fresh salad, citrus vinaigrette