Pan-Seared Salmon with Citrus-Glazed Fennel and Arugula Salad

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Salmon fillets pan-seared to crisp perfection served alongside fennel bulbs glazed in a bright citrus sauce, accompanied by a peppery arugula salad. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, olive oil, fennel bulbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each), skin on salmon fillets
• 3 tbsp, divided olive oil
• 2 medium, thinly sliced fennel bulbs
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 4 cups arugula
• 1/4 cup, roughly chopped toasted walnuts

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon skin side down and cook for 5-6 minutes until skin is crisp.
2. Step 2: Flip salmon and cook for 3-4 minutes more until the flesh is opaque and flakes easily. Remove salmon and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 thinly sliced medium fennel bulbs. Sauté fennel over medium heat for 4 minutes until starting to soften.
4. Step 4: Add 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to the fennel. Cook, stirring occasionally, for 5 minutes until the liquid reduces to a glaze and fennel is tender.
5. Step 5: Toss 4 cups fresh arugula with a pinch of salt and 1/4 tsp black pepper in a large bowl. Divide arugula and glazed fennel between plates, top with salmon fillets, and sprinkle 1/4 cup toasted walnuts over the salad for crunch.