Salmon with Fennel Two Ways & Cauliflower Steak

Salmon

with Fennel Two Ways & Cauliflower Steak

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Fennel is a staple vegetable around the world and can be found in Mediterranean, Middle Eastern, and Indian cuisines. To showcase its incredible versatility and unique characteristics, we use it in two distinctively different ways: ground fennel seed is used to season the salmon, while the fresh fennel bulb and its fronds provide a light and crunchy salad on the side.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Salmon with Fennel Two Ways & Cauliflower Steak
Title
  • 2 Tbsps Taggiasca Olives
  • 1 bunch Parsley
  • 1 Fennel Bulb With Fronds
  • 1 Lemon
  • ½ head Cauliflower
  • 2 Salmon Fillets
  • 1 Tbsp Ground Fennel
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat oven to 500°F. Wash and dry the fresh produce. Using the side of your knife, flatten the olives to easily remove the pits. Finely chop the olives. Pick the parsley leaves off the stems. Pick the green, leafy fronds off the fennel and thinly slice the bulb. Cut the lemon into wedges. Slice the cauliflower into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible. Place the cauliflower on a baking sheet, then drizzle it with olive oil and season with salt and pepper.
Roast the cauliflower:
2 Roast the cauliflower:
Roast the cauliflower in the oven 11 to 13 minutes, or until browned and tender when pierced with a fork.
Coat the salmon:
3 Coat the salmon:
While the cauliflower roasts, coat the non-skin side of the salmon with the ground fennel seed.
Cook the salmon:
4 Cook the salmon:
In a large pan, heat some olive oil on high until hot. Add the salmon, skin-side down and cook 1 minute, or until lightly browned. Reduce the heat to medium and cook for 3 to 4 minutes per side, or until cooked through. Season with salt. (Use the side of the salmon to judge the cooking time, when the salmon is cooked halfway through, it’s time to flip it.)
Make the salad:
5 Make the salad:
While the salmon cooks, make the salad. In a medium bowl, combine the sliced fennel, olives, all but a pinch of the parsley, and all but a pinch of the fennel fronds. (Reserve some parsley and fronds for garnish.) Squeeze the juice of half of the lemon and 1 tablespoon olive oil over the salad. Toss to coat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the roasted cauliflower steaks and fennel salad between 2 plates. Top the cauliflower with the cooked salmon and finish with squeeze of lemon. Garnish with the remaining parsley, remaining fennel fronds, and lemon wedges. Enjoy!

Tips from Home Chefs

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Salmon

Prepare the ingredients:
1 Prepare the ingredients:
Preheat oven to 500°F. Wash and dry the fresh produce. Using the side of your knife, flatten the olives to easily remove the pits. Finely chop the olives. Pick the parsley leaves off the stems. Pick the green, leafy fronds off the fennel and thinly slice the bulb. Cut the lemon into wedges. Slice the cauliflower into 1-inch-thick “steaks,” leaving the stem to keep the cauliflower as intact as possible. Place the cauliflower on a baking sheet, then drizzle it with olive oil and season with salt and pepper.
2 Roast the cauliflower:
Roast the cauliflower in the oven 11 to 13 minutes, or until browned and tender when pierced with a fork.
Roast the cauliflower:
Coat the salmon:
3 Coat the salmon:
While the cauliflower roasts, coat the non-skin side of the salmon with the ground fennel seed.
4 Cook the salmon:
In a large pan, heat some olive oil on high until hot. Add the salmon, skin-side down and cook 1 minute, or until lightly browned. Reduce the heat to medium and cook for 3 to 4 minutes per side, or until cooked through. Season with salt. (Use the side of the salmon to judge the cooking time, when the salmon is cooked halfway through, it’s time to flip it.)
Cook the salmon:
Make the salad:
5 Make the salad:
While the salmon cooks, make the salad. In a medium bowl, combine the sliced fennel, olives, all but a pinch of the parsley, and all but a pinch of the fennel fronds. (Reserve some parsley and fronds for garnish.) Squeeze the juice of half of the lemon and 1 tablespoon olive oil over the salad. Toss to coat and season with salt and pepper to taste.
6 Plate your dish:
Divide the roasted cauliflower steaks and fennel salad between 2 plates. Top the cauliflower with the cooked salmon and finish with squeeze of lemon. Garnish with the remaining parsley, remaining fennel fronds, and lemon wedges. Enjoy!
Plate your dish:
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