Light Salmon Salad

Sometimes all this cooking means that I end up feeling like I just need something very light and healthy, and at those times this very simple salmon salad hits the spot.  We had one of those weekends where we met up with friends and ate delicious Korean BBQ, but of course this meant that we felt stuffed even the next day and needed something to cleanse the palate.


While I love making salad, it always feels like a “boring” dish to make, so I started avoiding making it as a main when Matt and I got married.  I assumed that Matt would need to have hearty, large meals, but had forgotten that this was healthy Matt we were talking about.  After he asked me the other day about why we weren’t making salads anymore, I decided to put this back into the rotation.  Is it very exciting and amazing and new? Not really, but sometimes the simple dish is all you need for a workday dinner.


1 lb salmon
1/2 bulb of fennel, thinly sliced (optional)
parmesan cheese for grating
slivered almonds (even better if toasted)
1 tsp bread crumbs
salt, pepper
1 bunch of arugula
1 tbsp lemon juice


  1. Heat oven to 425 degrees.
  2. Put salmon flesh side up on a baking sheet.  Drizzle with some olive oil, sprinkle about 1 tsp of bread crumbs, and a dash of salt and pepper.  Bake for 15 minutes.
  3. While salmon is baking, take a medium sized bowl and toss the arugula with fennel, shaved parmesan, lemon juice, a drizzle of olive oil, salt and pepper.
  4. Serve on a dish and top with salmon, and serve.

Serves 2

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