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.

Healthy Seafood Salmon Fennel High Protein

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

8.9g

per serving

35.6 g total

Fat

78.8g

per serving

315.2 g total

Protein

39.7g

per serving

158.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Crème Fraîche

Fruits

0.5

piece

Lemon

Juice only, unwaxed

0.5

piece

Lemon

Juice only, unwaxed

piece

Lemon

Zest only, unwaxed

squeeze

Lemon Juice

piece

Lemon Wedges

To serve

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

100

Pine Nuts

Lightly toasted

sprig

Mint

Leaves only, roughly chopped

OilsFats

Olive Oil

100

Olive Oil

For the dressing

Seafood

700

Salmon Fillets

4 thick fillets, skin and pin bones removed

Vegetables

bulb

Fennel

Outer leaves removed, finely sliced, fronds reserved

piece

Mi-Cuit Tomatoes

Chopped

piece

Chilli

Seeds removed, finely chopped

Method

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.