Dill-Spiked Salmon and Fennel Salad Kicks Lunch Up a Notch

Yahoo Food Recipes

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Julia Gartland of Sassy Kitchen shares an easy breezy salmon salad perfect for a casual lunch with friends. Though light and citrusy, it’s still hearty enough to fill you up all afternoon.

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Photo: Julia Gartland

By Julia Gartland of Sassy Kitchen

Salmon Salad With Shaved Fennel, Pistachio, Dill, and Celery Seed Vinaigrette
Serves 6

For the celery seed vinaigrette:
1 garlic clove, minced
2 teaspoons celery seed
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
½ cup olive oil
3 tablespoons apple cider vinegar
Sea salt to taste
Freshly ground pepper

1 pound wild salmon
2 tablespoons olive oil
Sea salt to taste
Freshly ground pepper
1 lemon, sliced
5 to 8 ounces mixed spring greens
2 heads of fennel, shaved
¼ cup fresh dill, roughly chopped
¾ cup pistachios, roughly chopped

Make the celery seed vinaigrette: Add all ingredients to a small mason jar. Shake well to combine and set aside.

Preheat oven to 400°F. Place salmon on a large foil-lined baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon with sliced lemon and bake for 15 to 17 minutes. Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill, and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper, and serve.

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