The flavors of fennel, citrus, and arugula all complement each other in this eloquent, yet simple salmon salad. Serve this beautiful salad as part of a holiday dinner or Mother's Day brunch! You can also prepare all of the components of this recipe 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
