The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.

Adeena Sussman
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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a wide, deep frying pan over medium-high heat. Add fennel seeds and toast until fragrant. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. Bring to a simmer, then cover and cook until salmon is no longer translucent but still moist in the center, 2 to 4 minutes total. (It will continue to cook as it sits.)

  • Meanwhile, in a medium bowl, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. Divide salad among 4 wide, shallow bowls. Gently lift salmon fillets from poaching liquid and place each on a salad.

  • Pour about 1/2 cup poaching liquid into each bowl. Drizzle salmon with remaining 1 tbsp. oil and sprinkle with rosemary blossoms, if using.

Nutrition Facts

546 calories; calories from fat 50%; protein 47g; fat 31g; saturated fat 4.5g; carbohydrates 15g; fiber 5.3g; sodium 294mg; cholesterol 117mg.