Salmon Provenҫal with Spinach and Macadamia Salad

This recipe brings a classic and very simple combination of flavours, fennel seeds, rosemary and orange peel to form a delicious crust on pan-fried salmon to create an elegant salad. The salmon is served alongside a fresh salad of spinach, macadamia nuts and radish with a simple lemon vinaigrette. This dish is great for weeknight dinners and can be prepared in under 20 minutes.

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5 from 1 vote

Salmon Provenҫal with Spinach and Macadamia Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: French
Keyword: provencal, salad, salmon, spinach
Servings: 4


  • 4 thick skin-off salmon fillets 180-200g each
  • 1 tablespoon fennel seeds
  • 1 tablespoon fresh rosemary finely chopped
  • zest of ½ an orange
  • 2 tablespoons olive oil
  • 200 g baby spinach leaves
  • 1/3 cup toasted macadamias roughly chopped
  • 1 medium lebanese cucumber diagonally sliced
  • 4 radishes thinly sliced
  • fresh chives thinly sliced to serve
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh dill chopped
  • salt and pepper to taste


  • Preheat oven to 200°C. in a mortar and pestle, grind fennel seeds to a course powder, then add the rosemary and orange zest and lightly crush, season with salt and pepper.
  • Generously apply fennel mixture to topside of salmon fillets. Heat olive oil in a cast iron skillet over medium-high heat. Add salmon, skin side down and sear for 2 minutes then flip and sear for a further 1 minute.
  • Transfer pan to the oven and bake roast for 4 minutes. Remove from oven and allow to rest for 2 minutes.
  • While salmon is resting, arrange spinach, cucumber and radish on serving plates. Top with salmon then sprinkle over chives and macadamias. In a bowl, combine olive oil, lemon juice and dill then whisk until the mixture turns a pale yellow. Drizzle over salads and serve.

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