Cookwith - California Picnic Salmon with Citrus, Fennel, and Avocado
Inspired by the golden California rivers and effortless summer evenings, this dish is a love letter to outdoor dining. Flaky roasted salmon is paired with ...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Spoon
- Citrus press
- Serving platter
- Airtight container
Ingredients
- 1 1/2 lbs fresh salmon fillet, skin on
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Zest and juice of 1 large lemon
- 1 large fennel bulb, thinly sliced (fronds reserved)
- 1 orange, segmented (save juices)
- 1 large ripe avocado, sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1 tbsp capers, rinsed and drained
- 1/4 cup toasted slivered almonds (optional, omit for nut allergies)
- 4 cups baby arugula or spring mix
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