The bright, refreshing flavors of fennel, citrus, and arugula come together beautifully in this elegant yet simple salmon salad. It's perfect for a springtime celebration—serve it as part of a holiday dinner or a Mother's Day brunch. You can also prep all of the components ahead of time and store them separately in the fridge 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
