Salmon Fillets with Fennel & Radish Salad

salmon Fennel salad, This delicious take on salmon will fill you up while packing a serious nutritional punch—it’s perfect for those on a diet or working with weight loss products. Our medical weight loss doctor recommends eating a diet rich in high quality, lean protein such as salmon, as it helps our bodies build the lean muscle mass we need when we’re on a diet.

In addition to its lean protein content, salmon is loaded with the most beneficial omega-3 fats that occur naturally in fish, including eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). These types of fat help fill us up and stave off hunger pangs while contributing to a healthy cardiovascular system. In addition, salmon is packed with other beneficial nutrients including vitamin B212, selenium and potassium—you can see why our medical weight loss doctor approves of a diet that incorporates salmon.

Radishes are an ideal choice for those on diets or working with weight loss products because they’re high in fiber, which keeps our stomach feeling full longer, and low in digestible carbohydrates and on the glycemic index. Radishes are also rich in vitamin C, which boosts our immune systems, and are a good source of phosphorus and zinc. Fennels is also an excellent source of vitamin C and fiber.

2 smoked salmon fillets
2 small bulbs fennel, shaved
1 bunch radishes
1 cup radish shoots
1/3 cup cherry tomatoes
1 tbsp extra virgin olive oil
Himalayan sea salt and freshly ground pepper to taste

Fresh juice from 1 large lemon
4 tbsp extra virgin olive oil
1 tbsp fresh mint leaves, diced
1 tsp Himalayan sea salt
1 tsp freshly ground pepper

Thinly slice the radishes and fennel and put them in a bowl of ice water for 10 minutes or so. Drain well. Then put the radishes, fennel and cherry tomatoes in a bowl and mix well. Whisk together the dressing ingredients and pour over the radishes, fennel and tomato mixture. 

Brush the salmon filets with extra virgin olive oil and sear them over medium heat for approximately 3 to 4 minutes per side. Divide the salad over two plates and put a filet on the top of each. Season with Himalayan sea salt and freshly ground pepper. Click here to read more about what we have to offer. 


Tags :  saladfish
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