Orange, Fennel and Arugula Salad with Broiled Salmon

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Orange, Fennel and Arugula Salad with Broiled Salmon

Course: Salads
Keyword: Gluten Free, High Protein, Under 30 Minutes, Weeknight Meals
Servings: 4
Author: Denise


  • Salmon:
  • 1 lb. salmon
  • 2-3 Tbsp avocado or olive oil
  • 1-2 Tbsp lemon juice freshly squeezed
  • ¼ cup brown sugar
  • Kosher salt
  • Black pepper
  • Salad:
  • 6 cups arugula
  • 2 blood oranges skin removed and thinly sliced into rounds
  • 1/2 cup green olives pitted and diced
  • 1/2 bulb fennel razor thin slices (white part only)
  • 1/2 cup chopped pistachios
  • Thinly grated Parmesan
  • Dressing:
  • 1/2 cup avocado oil or olive oil
  • 1/4 cup lemon juice
  • 1/4 tsp kosher salt


  • Cut salmon into individual filets. Place on a baking sheet, covered with parchment paper. Drizzle avocado oil lightly over each filet (about 1-2 tsp on each). Drizzle lemon juice lightly over each filet (about 1 tsp on each). Season with kosher salt and pepper. Sprinkle brown sugar lightly over each filet (about 1 Tbsp on each). Broil on top rack of oven for 6-7 minutes.
  • While salmon is cooking, combine all salad ingredients except the oranges and Parmesan in a large bowl. Set aside.
  • Make dressing, combining all ingredients and blending well. Drizzle dressing over salad and lightly toss to combine.
  • Place 2-3 orange rounds on the bottom of a plate or salad bowl. Grab a handful of the salad mixture and place atop oranges. Thinly grated Parmesan over top.
  • Remove salmon from oven, letting sit for a few minutes. Using a fish spatula or metal spatula, gently place broiled salmon atop salad.
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