Step 1

Mix together orange juice, thyme and sea salt in a shallow dish until salt is dissolved.

Step 2

Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and marinate in the refrigerator for 30 mins. Do not marinate over 1 hour to keep fish from breaking down.

Step 3

Make Herb Butter by combining room temp butter, sea salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.

Step 4

Remove salmon from marinade and pat dry with paper towels. Sprinkle skin with salt to help pull out moisture.

Step 5

Pre-heat medium size skillet with avocado oil over medium heat.

Step 6

When pan is hot, place dried salmon skin-side down and cook for about 3.5 minutes, turn over and cook another 1.5 minutes until internal temp reaches 145 degrees. Remove from heat.

Step 7

Place arugula into medium size mixing bowl, drizzle olive oil, lemon juice, salt and pepper to taste. Split dressed greens between two dinner plates.

Step 8

Place 1 salmon filet with the greens and finish with a 1 teaspoon of herbed butter.