Savory Salad with Fennel and Sun-Dried Tomatoes - Bravabod
Recipes

Savory Salad with Fennel and Sun-Dried Tomatoes

Valentina

Buttery salmon shines when paired with aromatic basil, peppery arugula, and raw fennel. This meal-in-one salad comes together in under 15 minutes if you take advantage of time-savers such as pre-cooked lentils and salmon. The flavors are elegant enough for company and yet also simple enough for a quick weekday dinner.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 2 cups cooked lentils (Note 1)
  • 4 (4 ounces each) salmon filets
  • 5 ounces arugula
  • 1 small fennel bulb
  • 33333333/100000000 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, packed (optional) Balsamic Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons good balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Heat a large skillet with little cooking oil over medium-high heat. Season the salmon with salt and pepper. Place the salmon, skin-side up in the pan and cook until golden brown and crisp, about 4 to 5 minutes per side, depending on the height of the filets. Set aside after cooking.
  2. Step 2: Use a vegetable peeler or mandoline slicer to peel the fennel into very thin slices. Chop any pieces that cannot be peeled with a sharp knife.
  3. Step 3: Stir together the vinaigrette ingredients in a small bowl.
  4. Serve: Combine all salad ingredients in a mixing bowl. Flake the salmon into large pieces. Pour in the vinaigrette, to taste, and toss to coat. Divide the salad onto plates and enjoy with additional vinaigrette on the side. 

Recipe Notes

Note 1: Pre-steamed lentils work very well here. Another great option is to use canned white beans or cannellini beans.

Nutrition

Buttery salmon shines when paired with aromatic basil, peppery arugula, and raw fennel. This meal-in-one salad comes together in under 15 minutes if you take advantage of time-savers such as pre-made vinaigrette and salmon. The flavors are elegant enough for company and yet also simple enough for a quick weekday dinner.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 4 (4 ounces each) salmon filets
  • 5 ounces arugula
  • 3/4 cup chopped walnuts
  • 1 small fennel bulb
  • 33333333/100000000 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, packed (optional) Vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons good balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Heat a large skillet with little cooking oil over medium-high heat. Season the salmon with salt and pepper. Place the salmon, skin-side up in the pan and cook until golden brown and crisp, about 4 to 5 minutes per side, depending on the height of the filets. Set aside after cooking.
  2. Step 2: Use a vegetable peeler or mandoline slicer to peel the fennel into very thin slices. Chop any pieces that cannot be peeled with a sharp knife.
  3. Step 3: Stir together the vinaigrette ingredients in a small bowl.
  4. Serve: Combine all salad ingredients in a mixing bowl. Flake the salmon into large pieces. Pour in the vinaigrette, to taste, and toss to coat. Divide the salad onto plates and enjoy with additional vinaigrette on the side. 
Nutrition

Buttery salmon shines when paired with aromatic basil, peppery arugula, and raw fennel. This meal-in-one salad comes together in under 15 minutes if you take advantage of time-savers such as pre-cooked beans. The flavors are elegant enough for company and yet also simple enough for a quick weekday dinner.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 2 cups cooked lentils (Note 1)
  • 5 ounces arugula
  • 3/4 cup chopped walnuts (or 2 avocados)
  • 1 small fennel bulb
  • 33333333/100000000 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, packed (optional) Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons good balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Use a vegetable peeler or mandoline slicer to peel the fennel into very thin slices. Chop any pieces that cannot be peeled with a sharp knife.
  2. Step 2: Stir together the vinaigrette ingredients in a small bowl.
  3. Serve: Combine all salad ingredients in a mixing bowl. Pour in the vinaigrette, to taste, and toss to coat. Divide the salad onto plates and enjoy with additional vinaigrette on the side. 

Recipe Notes

Note 1: Pre-steamed lentils work very well here. Another great option is to use canned white beans or cannellini beans.

Nutrition

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Savory Salad with Fennel and Sun-Dried Tomatoes

PT20M 2 cups cooked lentils (Note 1) 4 (4 ounces each) salmon filets 5 ounces arugula 1 small fennel bulb 33333333/100000000 cup oil-packed sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, packed (optional) 6 tablespoons extra-virgin olive oil 2 tablespoons good balsamic vinegar 1 tablespoon dijon mustard 1/2 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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