Blood Orange, Fennel and Arugula Salad with Salmon

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Blood Orange, Fennel and Arugula Salad with Salmon

Course: Salads
Keyword: Gluten Free, High Protein, Under 30 Minutes, Weeknight Meals
Author: Denise



  • 1 lb salmon⁣
  • 2 Tbsp avocado or olive oil⁣
  • Juice of 1 lemon⁣
  • 1 1/2 tsp crushed fennel seeds ⁣
  • 1 tsp kosher salt⁣
  • 1/4 black pepper⁣


  • 6 cups arugula⁣
  • 2 blood oranges skin removed and sliced into segments ⁣
  • 1 jar pitted green olives drained and diced ⁣
  • 1 bulb fennel razor thin slices of white part only (fronds will be used later in dressing)⁣
  • 1/2 cup chopped pistachios⁣
  • Thinly grated Parmesan ⁣


  • 1/4 cup olive oil⁣
  • Juice and zest of 1 lemon⁣
  • 1/2 tsp kosher salt⁣
  • 1/4 tsp black pepper ⁣
  • 2 tsp honey⁣
  • 1 tsp dijon mustard ⁣
  • 2 tsp fennel fronds ⁣


  • Preheat oven to 400 degrees.⁣
  • Cut salmon into four individual filets. Place on a baking sheet, covered with foil. Drizzle olive oil lightly over each filet (about 1-2 tsp on each). Drizzle lemon juice lightly over each filet (about 1 tsp on each). In a small bowl, combine kosher salt, pepper and ground fennel seeds. Sprinkle evenly over each filet. Bake for 25 minutes or until internal temperature reaches 125 degrees.⁣
  • While salmon is cooking, dry roast the pistachios in a small skillet over medium high heat. Cook for 5-6 minutes or until fragrant. Stir often so nuts don’t burn. Let cool 5 minutes. ⁣
  • Combine all salad ingredients except Parmesan in a large bowl. Set aside.⁣
  • Make dressing, combining all ingredients in a small bowl. Whisk well. Drizzle dressing over salad and lightly toss to combine.⁣
  • Plate salad on each plate. Top with cooked salmon and garnish with grated Parmesan cheese.
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