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Salmon and Fennel Salad

A dear friend of mine Jane, has cooked a version of this for me in the past.  It was absolutely delicious, so I decided to give it my touch (different dressing and vegies).  However, the combination of the dill, fennel and the fish is a show stopper.  I hope you enjoy this as much as we do. x

Ingredients – serves 4

  • 4 x salmon fillets or fish of your choice
  • 1 fennel bulb shaved/sliced thinly
  • 300g fresh rocket
  • 1 cup peas and or snow peas
  • 1 sweet potato cut into cubes for roasting
  • 4 small potatoes cut into cubes for roasting
  • 1-2tbs extra virgin olive oil (EVOO)
  • 1/2 cup fresh dill (chopped)

Dressing – Make sure you taste this and add to it as you see fit.  This is the hero of the dish!

  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar or apple cider vinegar
  • 1-2 tbs horseradish
  • 1 tbs maple syrup


  • Heat oven at 180 degrees.
  • Mix diced potato and sweet potato with 1-2 tbs of extra virgin olive oil and then place on roasting try.  Bake in oven for approximately 25-35mins.
  • Whilst roasting mix up salad dressing in a jar, mix to combine.  Don’t add dressing until last minute.
  • Blanche peas and or snow peas for a couple of minutes in boiling water.
  • Put salad ingredients together.  Keep a small amount of dill for plating up.
  • Drizzle 1tbs of EVOO on roasting tray and sprinkle salt before placing the salmon fillets skin down on the roasting tray, covering the skin of the salmon.
  • After 25mins of roasting vegetables place salmon in oven and bake (along with veggies) for approximately 15mins (or until cooked to your liking).
  • Once everything is cooked to your liking, mix cold salad goodies with warm vegetables, add salad dressing and toss with salad servers.
  • Plate up the salad, place fish on top and garnish with dill.

Have a happy and safe Easter!