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.
Ingredients
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
