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Gluten Free Fennel & Orange Salad Served With Salmon And Roast Potato

Ingredients (Serves 4):

  • 8 x Potatoes
  • 4 x salmon fillets

Salad -

  • 2 cups spinach, rocket or green leaves or preference
  • 1 bulb fennel, core taken out and thinly sliced (use the fronds too)
  • ½ red onion, slices finely
  • 2 oranges, segmented

Salad dressing -

  • 1 x orange, juiced
  • ¼ - ½ cup pine nuts or walnuts
  • 1 tsp mustard
  • 2 tbsps red wine vinegar
  • 2 tbsps Olive oil
  • Salt and pepper to taste


  1. Pre-heat air fryer or oven to 200 degrees fan forced
  2. Slice potato’s into wedges, placing on baking tray with a drizzle of olive oil, salt & pepper and cook for 15 -20 minutes or until soft and crispy.
  3. Cut all salad ingredients while potato is cooking and place in a bowl
  4. Heat fry pan for salmon
  5. Whisk salad dressing ingredients in a small bowl
  6. Add salmon to pan and grill for around 2-3 minutes each side, until cooked to your liking
  7. Serve all components on a plate and drizzle salad with dressing

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