Salmon with Fennel Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings


  • 4 large sockeye salmon fillets
  • 1 teaspoon coriander seeds
  • 2 teaspoons lime juice
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons coconut oil
  • 1 medium red onion sliced
  • 1 medium green bell pepper sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • 3 cups thinly sliced fennel


  • Rub the salmon fillets with coriander seeds, lime juice, salt and pepper. Melt the coconut oil in a large skillet over high heat.
  • Add salmon filets and sear for 3 to 4 minutes per side or until they flake easily with a fork.
  • In a large bowl, combine remaining ingredients (onion through fennel). Serve each filet with a side of the fennel salad.
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