Spinach Salad with Spiced-Walnut Salmon and Cilantro-Mint Dressing

For the salmon:

1. Heat the oven to 450°F and arrange a rack in the upper third. Combine walnuts, flax seeds, coriander, and pinch of salt and pepper in a small food processor and pulse until it’s a fine meal, about 8 (1 second) pulses.
2. Pat the salmon dry and place on a rimmed baking sheet lined with aluminum foil. Drizzle salmon with oil then press the walnut mixture into the top of each fillet (you may not need all the coating for the salmon). Roast salmon until the center is firm to the touch, it is light pink throughout, and the edges begin to flake, about 8 minutes. Meanwhile, make the dressing.

For the dressing:

1. Combine all the ingredients in small food processor and blend until smooth and well combined. Season, as desired, with salt and freshly ground black pepper. (Dressing can be made up to 4 days ahead of time and stored refrigerated in an airtight container until ready to use.)

For the salad:

1. Halve the fennel and onion and slice both into paper thin slices (you can soak them in ice water for about 5 to 10 minutes to mellow out the onion taste). To serve, divide greens among serving dishes, top with fennel, red onion, walnuts, and coconut, top with salmon and drizzle with a spoonful of the dressing.