1 teaspoon lemon zest, grated
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups fennel bulb, thinly sliced
2 packages (5 oz. each) baby arugula
4 (about 5 oz. each) salmon fillets
In a small bowl, combine 1/4 cup olive oil, lemon zest, lemon juice, garlic, sugar, salt and pepper. In a large bowl, combine the fennel and the arugula. Toss lightly to mix and set aside. Season the salmon with salt and pepper. Heat a large skillet over medium-high heat; add 3 tablespoons of olive oil. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. Turn and cook until the fillets are almost opaque throughout, or an instant-read thermometer inserted in the center registers 125°, about 4 minutes. Transfer to a warm plate. Add dressing to salad and toss. Plate greens with salmon on top.