Nourish
Salmon & Fennel Salad with Warm Apple & Shallot Dressing
Salmon & Fennel Salad with Warm Apple & Shallot Dressing
Serves 2
INGREDIENTS:
1/2 lb. fillet of salmon
3 cups chopped spinach
7 chopped asparagus stalks, woody ends removed
5 pinches fennel
3 chopped strawberries
1 teaspoon coconut oil (or olive oil)
1 teaspoon olive oil
1 tablespoon apple cider vinegar
1 chopped shallot
2 chopped basil leaves
PREPARATION:
1. Preheat oven to 400 degrees.
2. Place salmon on parchment paper and squeeze lemon juice on top. Wrap the parchment paper around the salmon to make a sealed pocket around the fish.
3. Cook for 25 minutes.
4. Meanwhile, chop spinach finely. Lay out on a plate.
5. Top with chopped asparagus, and strawberries.
6. Melt coconut oil in a pan and add chopped shallot. Sauté for about 7 minutes.
7. Combine the shallots with apple cider vinegar, basil leaves, and olive oil. Stir well.
8. When salmon is done, serve it on top your spinach, asparagus and strawberries. Pour dressing over your salad and top with pinches of fennel. Enjoy!
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
Salmon & Fennel Salad with Warm Apple & Shallot Dressing
Serves 2
INGREDIENTS:
1/2 lb. fillet of salmon
3 cups chopped spinach
7 chopped asparagus stalks, woody ends removed
5 pinches fennel
3 chopped strawberries
1 teaspoon coconut oil (or olive oil)
1 teaspoon olive oil
1 tablespoon apple cider vinegar
1 chopped shallot
2 chopped basil leaves
PREPARATION:
1. Preheat oven to 400 degrees.
2. Place salmon on parchment paper and squeeze lemon juice on top. Wrap the parchment paper around the salmon to make a sealed pocket around the fish.
3. Cook for 25 minutes.
4. Meanwhile, chop spinach finely. Lay out on a plate.
5. Top with chopped asparagus, and strawberries.
6. Melt coconut oil in a pan and add chopped shallot. Sauté for about 7 minutes.
7. Combine the shallots with apple cider vinegar, basil leaves, and olive oil. Stir well.
8. When salmon is done, serve it on top your spinach, asparagus and strawberries. Pour dressing over your salad and top with pinches of fennel. Enjoy!
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
