Salmon Fennel Salad

Salmon Fennel Salad

Health Rating
Prep Cook Ready in Servings
15 min 10 min 25 min 2


1/2 cup Arugula
1 cup Baby spinach
2 tbsp Chives (chopped)
2 tbsp Dijon mustard (for dressing)
2 bulb(s) Fennel (trimmed and cut lengthwise)
1 whole lemon(s) Lemon peel (zest) (for dressing)
1/2 cup Lettuce, romaine
1 fillet (6oz) Atlantic salmon, farmed
1/4 tsp Salt and pepper (to taste, for dressing)
1/2 cup Swiss chard
1/4 cup White wine vinegar (for dressing)


Season the salmon with salt and pepper. Fill saucepan with thin layer of water.

Place salmon on steamer rack in saucepan.

Cook and cover until salmon is opaque (about 10 minutes). Transfer to plate and let cool.

Flake salmon into chunks.

To make dressing:
Assemble mixed greens salad (save some chives separately) and toss with dressing.

Sprinkle with remaining chives.

Nutrition Facts

Per Portion

Calories 300
Calories from fat 115
Calories from saturated fat 24.1
Total Fat 12.8 g
Saturated Fat 2.7 g
Trans Fat 0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 3.6 g
Cholesterol 47 mg
Sodium 537 mg
Potassium 1538 mg
Total Carbohydrate 23.9 g
Dietary Fiber 11.5 g
Sugars 1.7 g
Protein 22.4 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.9
Vegetables 6.3

Energy sources



Can use pre-made mixed green salad.
Recipe from:
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