Dilly Salmon and Sauteed Fennel Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings


  • 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


  • 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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