Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A light and summery snap pea-and-fennel slaw makes a crisp bed for the seared salmon in this healthy dinner recipe. The delicate fennel fronds add more mild licorice flavor to the dish.

Source: EatingWell Magazine, May/June 2014


Ingredient Checklist


Instructions Checklist
  • Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.

  • Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.

  • Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.

  • Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.

Nutrition Facts

4 oz. salmon & 1 cup slaw
308 calories; protein 30.4g; carbohydrates 10.1g; dietary fiber 3.1g; sugars 5.1g; fat 15.9g; saturated fat 2.8g; cholesterol 66.3mg; vitamin a iu 1313IU; vitamin c 40.8mg; folate 54.7mcg; calcium 106.4mg; iron 2.2mg; magnesium 62.6mg; potassium 888.7mg; sodium 539mg; thiamin 0.2mg; added sugar 1g.

1 1/2 vegetable, 4 lean meat, 2 fat