Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Roasted Salmon with Fennel, Mango & Wild Rice Salad

This is health on  a plate! A really vibrant fresh summer dish. The salmon is packed with Omega 3, wild rice is higher in protein than normal rice and is a great source of fibre. The whole dish is dressed simply with a lime juice, olive oil and fresh chilli dressing. The sharpness of the lime cuts through the sweetness of the mango and works so well with the aniseed flavour of fresh fennel. Wild rice takes a while to cook so if you’re short on time use a ready cooked rice or lentil pouch. The rest of the dish is put together in 10 minutes.

Serves: 4

Prep: 2 minutes, plus rice cooking time
Cooking: 8 minutes
Total: 10 minutes, plus rice cooking time

Difficulty: easy


4 salmon fillets

2 fennel bulbs, thinly slice, woody tops removed but reserve the tips

2 fresh and firm mangos cut into chunks

1 red chilli chopped

3 tbsp extra virgin olive oil

Juice of 3 limes

Rice or lentils – we used Black Wild Rice

Fresh coriander leaves

Cook your rice according to packet instructions. Drain and leave to cool.

Season the salmon fillets and rub with a small amount of olive oil. Roast for 8 minutes.

Lay your fennel and mango on a platter and scatter over the rice.

Shake together the lime juice, olive oil and chilli.

Place the salmon fillets on top of the salad and drizzle everything with the dressing. Sprinkle with the reserved fennel tips and coriander leaves.

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