Fennel, Salmon, and Arugula Salad with Orange Vinaigrette

Ali Segersten (author) May 01, 2024
Main Dishes Lunch Pacific Northwest Fish and Seafood Salad Dressing Salads
FENNEL-SALMON-ARUGULA-SALAD-ORANGE-VINAIGRETTE-YEAST-FREE-1
Difficulty
Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4

The flavors of fennel, citrus, and arugula all complement each other in this eloquent, yet simple salmon salad. Serve this beautiful salad for a Mother's Day brunch or prepare all of the components and keep them in separate containers in your refrigerator to have on hand for quick, nutrient-dense lunches throughout the week.

Salmon

1 pounds wild salmon fillets
½ teaspoons sea salt
1 tablespoons extra virgin olive oil
½ oranges sliced

Salad

5 ounces baby arugula
2 small fennel bulbs thinly sliced
½ cups parsley chopped
¼ cups snipped fresh chives

Dressing

4 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed orange juice
2 tablespoons raw apple cider vinegar
1 teaspoons orange zest
¼ teaspoons sea salt