Arugula Fennel Salad With Buttered Salmon

Step 1

First, begin by heating your oven to 350 degrees.

Step 2

Using a chef’s knife, finely chop your rosemary sprigs into fine pieces and reserve in a bowl

Step 3

Using your favorite (sliced) bread, chop into small to medium diced-sized pieces and reserve in the same bowl as your rosemary.

Step 4

Following this, add in your salt, garlic granules, as well as your extra virgin olive oil & combine with clean hands until fully mixed.

Step 5

Next, bake your croutons on a sheet tray until golden (approximately 20-25 minutes) turning halfway through.

Step 6

Reserve in a sealed container for your salad!

Step 7

Season your fillets evenly and let rest for a few minutes (closer to room temperature)

Step 8

While your salmon rests, slice your fennel, radish, and apple. Cut your avocado into diced sized pieces.

Step 9

Using a sauté pan, add butter and let heat. Add fillets flesh side down, skin side up once oil has heated.

Step 10

Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish with butter until it has reached an internal temp of 145.

Step 11

While your salmon cooks, create your dressing.

Step 12

Add all ingredients to a bowl except your olive oil stirring to combine.

Step 13

Once combined, slowly add in your olive oil to create your vinaigrette.

Step 14

Using the large bowl that you made your dressing, add in all of your produce and stir to combine with desired routons.