Salmon Fennel & Blood Orange Salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀


The sun was shining during that mini heatwave that we were experiencing when I made this lovely warm salad. Ready in under 15 minutes it was a joy to eat. The salmon was just cooked through and incredibly moist and went so well with those amazing blood oranges. Definitely one I’ll be replicating for a girly lunch. This one one of the recipes I developed for @hunterandgather website, take a look for some lovely healthy recipe inspiration.


Serves 2




2 Salmon fillets

1 bag salad leaves

3 cooked beetroot - each cut into 8 wedges

1/2 bulb fennel - finely sliced

2 blood oranges - I peeled and sliced the other halved

2 tablespoons MCT oil

1 clove crushed garlic




Preheat the oven to 200 degrees.

Mix together the juice of 1/2 orange, Coconut oil, and garlic in a jar, season and set aside.


Squeeze the juice of half an orange on to the salmon fillets, season and roast for 10 minutes.


Arrange the salad ingredients in a large bowl, flake over the salmon and drizzle with the delicious dressing.

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