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Salmon with Arugula Citrus Salad

From Chef Dale MacKay

Salmon with Arugula Citrus Salad

Skill Level:



  • 4 salmon fillets, about 170 grams each
  • 1 bulb fennel, sliced finely
  • 1 can CO-OP GOLD Mandarin Orange Segments, drained
  • 2 lemons, zested and juiced
  • 1 bunch basil, chopped and picked
  • 2 cups Greek yogurt
  • 4 cups arugula
  • 4 tbsp balsamic vinegar
  • 4 tbsp Co-op Gold Extra Virgin Olive Oil

How to Make It

  1. Preheat oven to 350° F. 
  2. Prepare salad by combining fennel, orange, lemon zest, and arugula in a large salad bowl. 
  3. When ready to serve, simply toss the salad with the balsamic vinegar and olive oil. Season with sea salt if desired. 
  4. Evenly space salmon on a parchment paper-lined baking sheet. 
  5. Lightly drizzle each fillet with olive oil and season to taste with salt. 
  6. Bake to desired doneness, approximately 10-12 minutes. 
  7. Drizzle the fillets with the juice of one lemon.
  8. To prepare the yogurt sauce, combine yogurt, remaining lemon juice, and chopped basil. 
  9. Season to taste with salt and pepper. 
  10. To serve, drizzle salmon with yogurt sauce and serve with the salad.

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