Salmon over shaved fennel and watercress.

• Salmon — 6 oz (1 fillet (or leftover))
• Fennel — 4 oz (½ bulb, shaved)
• Watercress — 1 cup
• Garlic-infused olive oil — 1 Tbsp
• Lemon juice — 2 tsp
• Sea salt

1. Toss the fennel and watercress with the oil, lemon and salt.
2. Sear or warm the salmon and set on top.

Shave the fennel paper-thin (mandolin or sharp knife) — thick slices are unpleasantly fibrous raw. If you don't have a mandolin, the salad-flavor still works at thicker cuts but takes 5 minutes of dressing-soak time to soften.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Crisp-skin sear per Serious Eats' Food Lab: dry, cook mostly skin-side to 120–130°F (49–54°C), brief flip.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.