Salmon with Fennel and Citrus Salad

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 tsp ground fennel seed
• 1 tsp grated lime zest
• 0.5 tsp kosher salt
• Pinch of black pepper and red pepper flakes
• 4 (6-8 oz) fillets sustainably caught salmon
• 3 tbsp extra-virgin olive oil
• 2 tbsp lime juice
• 1 tsp long red chile, sliced
• 0.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 medium fennel bulb, thinly shaved
• 2 cups baby arugula
• 0.33 cup fresh cilantro leaves
• 0.33 cup fresh mint leaves
• 1 grapefruit, peeled and segmented
• 1 orange, peeled and segmented
• 1 avocado, pitted, peeled, and sliced
• 0.25 cup toasted pumpkin seeds

Instructions

1. Heat oven to 350°F; line a baking sheet with parchment.
2. Salmon: Mix olive oil, fennel seed, lime zest, salt, black pepper, and pepper flakes. Spread over fillets and place on sheet. Bake 20 min until flaky and internal temp reaches 125°F.
3. Dressing: Whisk all dressing ingredients together.
4. Salad: Toss fennel, arugula, cilantro, and mint with 2 tbsp dressing. Transfer to a platter, arrange citrus segments on top, add avocado, and sprinkle with pumpkin seeds. Drizzle with remaining dressing.
5. Divide salad among 4 plates and top each with a salmon fillet.

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