Orange, Fennel and Arugula Salad with Broiled Salmon

Serves 4

Ingredients:

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

Directions:

• 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.