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Griddled Salmon with Fennel and Pine Nut Salad

Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.

HealthySeafoodSalmonFennelHigh Protein

Estimated Nutrition

Per Serving Total
Calories 903.1 kcals 3612.4 kcals
Carbohydrates 8.9 grams 35.6 grams
Fat 78.8 grams 315.2 grams
Protein 39.7 grams 158.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
g
Crème Fraîche
Fruits
0.5
piece
Lemon
Juice only, unwaxed
0.5
piece
Lemon
Juice only, unwaxed
1
piece
Lemon
Zest only, unwaxed
1
squeeze
Lemon Juice
4
piece
Lemon Wedges
To serve
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
100
g
Pine Nuts
Lightly toasted
3
sprig
Mint
Leaves only, roughly chopped
OilsFats
15
ml
Olive Oil
100
ml
Olive Oil
For the dressing
Seafood
700
g
Salmon Fillets
4 thick fillets, skin and pin bones removed
Vegetables
2
bulb
Fennel
Outer leaves removed, finely sliced, fronds reserved
8
piece
Mi-Cuit Tomatoes
Chopped
1
piece
Chilli
Seeds removed, finely chopped

Steps

  • Heat a griddle pan over a high heat.
  • Rub salmon with olive oil and season with salt and pepper.
  • Grill salmon for 4-5 minutes until cooked through and marked.
  • Transfer salmon to a warm plate and pour over lemon juice.
  • In a large bowl, mix fennel, fronds, pine nuts, and tomatoes.
  • Stir in crème fraîche, lemon juice, and zest.
  • Combine the chilli, mint, olive oil, and lemon juice for the dressing.
  • Serve salmon atop the salad, drizzled with dressing and garnished with lemon.