Salmon and Fennel Spring Dinner Salad

Cool couscous faster by spreading it on a baking sheet, with a touch of olive oil to prevent clumping, and let it rest away from the stove.

Makes 4 servings Total time: 45 minutes

FOR THE DRESSING, ADD:

1/2

1/4

4

1/2

24 1

FOR THE SALAD, PLACE:

1

1 12 2 cup each plain, unsweetened, plant-based yogurt and extravirgin olive oil cup fresh lime juice (about 2 limes) tsp. light honey (such as clover) tsp. sea salt twists freshly ground black pepper small bunch chives (about 20), finely diced lb. salmon fillet, about 1-inch thick, pin bones removed tsp. sea salt, divided twists freshly ground black pepper tsp. extra-virgin olive oil 1 11/ 4 1/3

1 2 cup pearl couscous cups water small head napa cabbage, thinly sliced large fennel bulb, cored, fronds removed, and thinly sliced (reserve a few fronds for garnish) cups fresh strawberries, hulled and quartered

Preheat oven to 350°. Line a baking sheet with parchment paper.

For the dressing, add yogurt, oil, lime juice, honey, salt, and pepper to a bowl; whisk together until fully emulsified. Stir in chives and chill until ready to use. For the salad, place salmon, skin side down, on prepared baking sheet; sprinkle with 1/2 tsp. salt and pepper. Drizzle oil over salmon and roast until a thermometer inserted into the thickest part of fillet registers 115–120°, 12–18 minutes. Transfer fish to plate and tent with foil until salmon is medium-rare, or 125°, at least 5 minutes. Meanwhile, toast couscous until it browns in a pot over medium-high heat. Stir or swirl pot frequently to ensure couscous evenly browns, 6–7 minutes.

Off heat, add water and remaining

1/2 tsp. salt; stir until combined then return pot to medium-high heat. Bring couscous to a boil, reduce heat to medium-low, and cover; cook until all the water has been absorbed, couscous is light and fluffy, and just a touch al dente, about 7 minutes. Remove pot from heat and let couscous cool.

Toss couscous, cabbage, and fennel with two-thirds of the dressing on a platter until coated. Gently tuck in strawberries around the vegetables. When cool enough to handle, break up salmon with a fork, into 2-inch chunks; place on salad. Drizzle salad with remaining dressing and season with salt and pepper; top with fennel fronds.

Per serving: 663 cal; 38g total fat (6g sat, 25g mono, 5g poly); 60mg chol; 1231mg sodium; 49g carb (7g fiber, 12g total sugars); 32g protein; 2mg iron; 148mg calcium