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Spinach topped with walnut-crusted salmon and a zesty vinaigrette

Serves 4

For the Salmon:

1lb salmon, portioned into 4

olive oil

2tbsp orange juice

zest of 1 orange

1/2c walnuts

2tbsp parsley

pinch red pepper flakes

For the Dressing:

1/4c olive oil

1/4c orange juice

2tbsp apple cider vinegar

pinch red pepper flakes

1 shallot, minced

For the Salad:
2 bunches spinach, trimmed and cleaned

1 bulb fennel

1/2c tart dried cherries

Preheat oven 400 degrees. Place salmon skin-side down atop an oiled rack over a baking sheet. Drizzle with olive oil then brush with orange juice and season with salt n pep. Pulse walnuts in a processor until a fine crumb. Combine in a small bowl with zest, parsley and red pepper flakes. Press walnut mixture onto the tops of the salmon portions. Bake 20-25min until cooked through.

Meanwhile, whisk together all dressing ingredients with salt n pep. Trim the fennel and cut away from the core then very thinly slice.

To assemble the salad, distribute spinach into four bowls, divide the dried cherries and fennel slices, then top with the salmon and drizzle with dressing.


Don't do it.