Salmon and Apple-Fennel Salad with Pine Nuts

This light and refreshing Apple-Fennel Salad makes the perfect side dish for Salmon or your favorite protein. The best part is that you can easily put this together in under 30-minutes! You'll love the added boot and slight crunch of the hemp seeds and the sweet, subtle flavor of the pine nuts. 

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Baked Salmon and Apple-Fennel Salad

with Pine Nuts


Makes 4 servings.

What You'll Need

Apple-Fennel Salad
1/4 cup unfiltered apple cider
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 large Honeycrisp apple, cored & thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
1 cup carrot greens, chopped
1 tbsp hemp seeds
1/4 cup pine nuts
Sea Salt, to taste
Black Pepper, to taste

4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
Sea Salt, to taste
Black Pepper, to taste
2 tbsp Olive Oil

What You'll Need To Know

1. Salmon: Preheat oven to 350F. In a baking sheet add salmon, olive oil, sea salt, pepper, and lemon medallions over each salmon filet.

2. Bake for 12 minutes.

Apple Fennel Salad

1. Whisk first 3 ingredients in medium bowl to blend and season with salt and pepper. 

2. Combine apple, fennel and carrot greens in large bowl. Toss together with dressing, hemp seeds, and pine nuts.

3. Plate, serve and enjoy!

Moroccan Inspired Ruby Red Grapefruit Fennel Salad


Although fennel is generally a Winter vegetable staple, you can easily turn it into a fresh, Spring or Summer standard when paired with citrus notes of blood orange or grapefruit. The recipe was inspired by Mediterranean Exploration Co. classic Moroccan salad. The fennel salad is incredible and surprisingly one of the most delicious salads. It was a perfect balance of tart, sweet, and crispness. Who would have thought fennel tasted so good?

Here's my fresh take on the classic Moroccan salad of shaved fennel with radish, avocado, and grapefruit for color contrast. This salad is super fragrant and fresh and pairs well with grilled chicken and pan seared sea bass.

Summer fresh radish, ruby red grapefruit and fennel salad (1)
Summer fresh radish, ruby red grapefruit and fennel salad (1)

What You'll Need

5 radishes, thinly sliced
1/2 jalapeno, thinly sliced
2 small ruby red grapefruits
1/4 cup fennel, very thinly sliced
1/2 avocado, sliced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
a small handful of fresh cilantro, chopped
1/4 tsp. coarse salt, to taste
What You'll Need To Know

On a cutting board, cut off the outer peel of the grapefruits. Over the top of a bowl, cut between the membrane of the grapefruit and pulp to release the fruit into a bowl. Squeeze the remaining membranes into another bowl and set juice aside.

If you have never used fennel- wash, remove stems, remove the outer skin of it is bruised or otherwise unappealing. cut the fennel bulb in half, remove the innermost hard center part. slice very thinly when using raw.

Put the radishes, avocado, jalapeno, grapefruit and fennel in a ceramic mixing bowl.

Whisk the lemon juice, 2 Tbsp. of the reserved grapefruit juice and the oil in another bowl. season dressing with salt.

Pour over salad and serve up on individual plates.

Recipe makes 2 servings.