Crispy Salmon With Fennel Date Salad
Ingredients
- ¼ cup raw walnuts (optional)
- 4 4–6-oz. skin-on salmon fillets
- Kosher salt
- 2 garlic cloves, finely grated
- 3 Tbsp. tahini
- 2 tsp. finely grated lemon zest
- 4 Tbsp. fresh lemon juice, divided
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup extra-virgin olive oil
- Freshly ground pepper
- 1 large fennel bulb, fronds reserved, bulb thinly sliced
- ½ cup coarsely chopped dill
- ⅓ cup dates, pitted, coarsely chopped
- ¼ cup Castelvetrano olives, smashed, pitted
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