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. This dish would also be a great use for leftover salmon. Refrigerate the cooked fillets whole, and then separate into flakes just before serving. If you don’t care for fennel, swap in another crunchy element like sliced cucumber or celery. Serve with toasted whole-grain baguette slices spread with softened goat cheese or salted butter.
3 tablespoons extra-virgin olive oil, divided
4 (6-oz.) salmon fillets, skinned
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1 teaspoon finely chopped garlic
3/4 cup very thinly sliced fennel bulb
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1 (6-oz.) pkg. baby spinach
Est. added sugars 0g
How to Make It
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.