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5-2 diet fennel and salmon

5:2 Warm Salad of Fennel, Smoked Salmon and Courgetti

Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Fiona Maclean


  • 1 bulb Fennel
  • 1 Small Courgette
  • 50 g Smoked Salmon
  • 1 teaspoon Olive Oil Best possible quality.
  • 1/2 Lemon
  • 1-2 sprig Mint
  • 1 Small New Potato 60-80grams weight


  1. Make the courgetti by topping and tailing the courgette, then shaving fine ribbons using a potato peeler. Place in a jug or bowl of chilled water
  2. Slice the fennel as thinly as possible and remove the core. Save any fronds for garnish
  3. Zest the lemon and squeeze the juice
  4. Cut the potato into small segments.
  5. Place the fennel and potato in a steamer and cook over boiling water for about 8 minutes
  6. Drain the courgetti
  7. Heat the oil in a non-stick wok, then add the courgetti and stir gently till they start to go translucent
  8. Add in the potato and fennel and stir through. Then add the salmon, torn into bite size strips if necessary
  9. Stir in the lemon zest and juice and season well with salt and pepper
  10. Allow the mixture to cool just a little and the flavours blend. Serve garnished with mint and/or fennel fronds

Recipe Notes

A small potato will add texture and depth to the dish.  Depending on the calories you have left you can add more than one (allow 75cal per 100g)