Rating: 3 stars
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Tarragon and fresh fennel both have the same faint licorice flavor, but they don't overwhelm this simple spring salad. Salmon is the perfect protein for this dish: It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic.

Adam Hickman
Recipe by Cooking Light March 2017


Credit: Jennifer Causey

Recipe Summary test

Serves 4 (serving size: 4.5 oz. salmon and about 1 1/2 cups salad)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets to pan; cook 4 to 5 minutes on each side or until desired degree of doneness. Cool 5 minutes. Break fillets into large flakes with a fork.

  • Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk. Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.

Nutrition Facts

359 calories; fat 20g; saturated fat 3.5g; mono fat 11.3g; poly fat 4.3g; protein 38g; carbohydrates 4g; fiber 2g; cholesterol 90mg; iron 3mg; sodium 487mg; calcium 91mg; sugars 1g.