Lemon & Dill Salmon with Fermented Fennel Slaw

Zesty Lemon Dill Salmon with Fermented Fennel Slaw – A Bright & Healthy Dinner Option

Looking for a light, flavorful dinner that feels fancy but comes together with ease? This lemon dill salmon with crunchy fermented fennel slaw is the perfect balance of zesty, savory, and fresh. Whether you’re searching for a protein-packed healthy salmon recipe or a unique way to serve probiotic-rich slaw, this dish checks all the boxes for flavor, simplicity, and nutrition.

Healthy Dinner Inspiration

This recipe was born from a craving for something clean and vibrant—something that feels like a reset on your plate. Inspired by classic Nordic flavor pairings (lemon, dill, salmon, and pickled vegetables), this dish brings those elements together in a wholesome way. The fermented fennel adds a crunchy, tangy contrast to the rich salmon, creating a combo that’s both elegant and comforting. Plus, it’s a great way to sneak gut-friendly foods into your weekly meal rotation.

Why You’ll Love It

• Fresh and flavorful – Bright lemon, aromatic dill, and flaky salmon are a perfect pairing.
• Gut-friendly twist – The optional fermented fennel adds a dose of healthy probiotics.
• Easy but elegant – Simple prep with restaurant-worthy presentation.
• Versatile and light – Perfect for warm-weather dinners or light, healthy meals.

Quick Grocery List

For the Lemon Dill Salmon:

• Salmon fillets
• Olive oil
• Lemon juice & zest
• Fresh or dried dill
• Garlic
• Salt and pepper

For the Fermented Fennel Slaw (or Quick Slaw):

• Fennel bulb
• Green apple
• Sea salt
• Water
• Apple cider vinegar
• Caraway seeds (optional)

For the Slaw Dressing:

• Olive oil
• Lemon juice
• Honey or maple syrup
• Black pepper

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (+ fermentation time if applicable)

Equipment Checklist

• Baking sheet + parchment paper
• Mixing bowls
• Whisk
• Mason jar (if fermenting)
• Knife and cutting board

Dietary Adjustments

• Gluten-Free: Naturally gluten-free
• Dairy-Free: Ensure butter used is plant-based or use olive oil
• Pescatarian-Friendly: Yes

Serving Size
Serves 4

Easy Lemon Dill Salmon with Crunchy Fermented Fennel Slaw | Healthy Dinner Recipe

DifficultyEasy

Servings4

Prep time20 minutes

Cook time15 minutes

Total time35 minutes

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Ingredients:

For the Lemon & Dill Salmon:

• 4 salmon fillets, (skin-on or skinless, ~6 oz each)
• 2 tbsp olive oil
• 1 Juice of lemon, (~2 tbsp)
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 garlic cloves, minced
• Salt and black pepper, to taste

For the Fermented Fennel Slaw (Optional Ferment – See Notes for Quick Version):

• 1 medium fennel bulb, thinly sliced (reserve fronds)
• 1 small green apple, julienned
• 1 tsp sea salt
• 1/4 cup water
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds, (optional)

For the Slaw Dressing (used after fermentation or in quick slaw):

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• Freshly cracked black pepper, to taste

Instructions:

• 1

  Prepare the Fermented Fennel Slaw (Optional 1–2 Day Fermentation):

  1. In a mixing bowl, toss fennel, green apple, sea salt, and caraway seeds.
  2. Massage with clean hands for 3–5 minutes until liquid begins to release.
  3. Pack tightly into a clean jar, pressing down to submerge the fennel under its juices.
  4. Add water and vinegar. Leave about 1 inch of headspace.
  5. Cover loosely with lid or fermentation weight; leave on the counter for 24–48 hours.
  6. Once tangy, refrigerate and mix with slaw dressing before serving.
• 2

  Cook the Lemon & Dill Salmon:

  1. Preheat oven to 400°F (200°C).
  2. Pat salmon dry. Place on parchment-lined baking sheet.
  3. In a small bowl, whisk olive oil, lemon juice, zest, garlic, dill, salt, and pepper.
  4. Brush mixture evenly over salmon fillets.
  5. Bake for 12–15 minutes, or until salmon flakes easily with a fork.
• 3

  Plate and Serve:

  1. Plate salmon next to a generous scoop of fermented fennel slaw.
  2. Garnish with fennel fronds and an extra squeeze of lemon.

Equipment

• Mixing bowls
• Mandoline or sharp knife
• Baking sheet + parchment paper
• Mason jar (for fermentation)
• Whisk
• Oven

Nutrition

Calories	375
Carbohydrates	8g
Cholesterol	72mg
Fat	24g
Fiber	2g
Protein	28g
Saturated Fat	4g
Sodium	320mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	18g

General Notes

• Salmon can be baked, grilled, or air-fried
• Fermented fennel slaw keeps well for 1–2 weeks

Substitutions

• Salmon: Try trout or steelhead as alternatives
• Fennel: Sub with cabbage or shaved Brussels sprouts
• Dill: Swap for parsley, basil, or tarragon
• Apple cider vinegar: Use white wine or rice vinegar

Variations

• Add feta crumbles or Greek yogurt on top for creaminess
• Make it a bowl with quinoa, farro, or leafy greens
• Toss in some radishes or cucumber for extra crunch

Let’s Get Cooking

Step 1: Prepare the Fermented Fennel Slaw

• Pro Tip: Massage the slaw mixture well to draw out natural moisture and jump-start fermentation.
• Pro Tip: Use a fermentation weight or press down firmly to ensure the fennel stays submerged.
• Pro Tip: Taste after 24 hours—if it’s tangy enough for you, move it to the fridge.

Step 2: Cook the Salmon

• Pro Tip: Pat the salmon dry before marinating so the flavors adhere better.
• Pro Tip: Don’t overbake—remove when it flakes easily with a fork.
• Pro Tip: Add a lemon slice on top of each fillet for visual appeal and bonus flavor.

Step 3: Plate & Serve

• Pro Tip: Let the salmon rest for 2–3 minutes before serving to seal in juices.
• Pro Tip: Garnish with fennel fronds for a pop of green and mild anise flavor.
• Pro Tip: Add extra dressing to the slaw just before serving for maximum crunch.

Art Of

Mastering this dish is all about balance. Massage and ferment the slaw long enough to develop flavor but keep it crunchy. For salmon, achieving that juicy flake without overcooking is key—baking, air frying, or grilling all work, but always keep an eye on doneness. And the lemon-dill combo? It works best when the lemon is both zested and juiced to capture its full depth.

Tips and Variations

• Swap the salmon for tofu or tempeh for a plant-based version.
• Stir in pomegranate seeds or shaved radish into the slaw for color and crunch.
• Grill the salmon and serve cold for a next-day salad bowl.

Nutrition Breakdown (Per Serving)

• Calories: 375 – Provides a satisfying yet light meal—great for balanced dinners.
• Carbohydrates: 8g – Low-carb but includes just enough from the apple and slaw dressing.
• Cholesterol: 72mg – Comes primarily from the salmon—a natural source of omega-3s.
• Fat: 24g – Healthy fats from olive oil and salmon support heart health.
• Fiber: 2g – Fennel and apple add mild fiber; bump this up by serving with greens.
• Protein: 28g – A high-protein dish, great for keeping you full and energized.
• Saturated Fat: 4g – Primarily from the salmon and olive oil—moderate and wholesome.
• Sodium: 320mg – Adjustable—use low-sodium soy sauce or less salt if needed.
• Sugar: 4g – Comes from natural sources like apple and honey/maple in dressing.
• Trans Fat: 0g – Clean and heart-healthy—no hydrogenated oils here.
• Unsaturated Fat: 18g – Rich in omega-3s and monounsaturated fats.

Storing and Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Gently warm salmon in a low oven or air fryer. Slaw is best cold.
• Freezing: Not recommended for slaw. Salmon can be frozen, but best fresh.

Frequently Asked Questions (FAQ)

Q: Can I use frozen salmon?
A: Yes, just thaw completely and pat dry before marinating and baking.

Q: Do I have to ferment the fennel?
A: Not at all—make the quick slaw version with the dressing and serve immediately.

Q: Can I cook this in an air fryer?
A: Absolutely—air fry salmon at 375°F for 10–12 minutes.

Q: What should I serve with this dish?
A: It pairs beautifully with roasted potatoes, couscous, or a grain salad.

Q: Is the fermented slaw probiotic-rich?
A: Yes—natural fermentation develops beneficial bacteria. Just don’t cook it!

Engage and Share

If you make this lemon dill salmon with fermented fennel slaw, let me know how it turned out in the comments! Rate the recipe, snap a photo, and tag it so I can see your delicious plate. For more healthy recipes focusing on salmon, check out these fantastic recipes below:

• Zesty Dill Salmon Patties
• Citrus-Infused Zesty Lemon Herb Salmon
• Buttery “Marry Me” Salmon with Lemon Dill Sauce
• Sheet Pan Lemon Herb Salmon with Broccoli and Cherry Tomatoes