- In a small bowl, combine the oil, lemon juice and mustard.
- In a large bowl, combine the lettuce, fennel, gherkins and sunflower seeds. Add half of the dressing and mix well. Season with salt and pepper.
- Slice the salmon as thinly as possible and arrange on 4 plates. Drizzle with the remaining dressing. Sprinkle with the shallot and fennel fronds. Season with salt and pepper.
- Serve the salmon carpaccio immediately along with the salad and slices of toasted baguette.
Salmon carpaccio is much easier to make than you think it is. Plus, it's a great way to add another fish option to your weekly summer menus.