Name: Dilly Salmon and Sauteed Fennel Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 teaspoons olive oil; 4 medium salmon fillets; sea salt and freshly ground black pepper (to taste); 4 cups thinly sliced fennel bulb (lightly sauteed); 1 large shallot (chopped); 1 small pear (sliced); 1/4 cup extra virgin olive oil; 2 tablespoons full fat coconut milk; 1 large lemon (zest and juice); 1 tablespoon chopped fresh dill; 2 teaspoons honey

Dilly Salmon and Sauteed Fennel Salad

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Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Ingredients

2 teaspoons olive oil
4 medium salmon fillets
sea salt and freshly ground black pepper to taste
4 cups thinly sliced fennel bulb lightly sauteed
1 large shallot chopped
1 small pear sliced
1/4 cup extra virgin olive oil
2 tablespoons full fat coconut milk
1 large lemon zest and juice
1 tablespoon chopped fresh dill
2 teaspoons honey

Instructions

In a large skillet, heat the oil over medium-high heat. Place the salmon fillets skin side down, and season with salt and pepper to taste. Cook for 2 to 3 minutes per side, or until cooked to the desired doneness. Set aside and let cool.
In a large bowl, add the fennel, shallot and pear. Top the salad with the salmon.
In a small bowl, whisk the remaining ingredients with salt and pepper. Pour the dressing over the salad and serve.

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Dilly Salmon and Sauteed Fennel Salad