Slow-Poached Salmon With Fennel and Lemon Arugula Herb Salad

Ingredients

• 1 (1 1/2 pounds) center-cut filet salmon
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 1 medium bulb fennel, thinly sliced
• 10 cloves garlic, smashed
• 3 cups Pompeian Robust Extra Virgin Olive Oil, additional to cover if needed
• 2 packed cups wild arugula
• 1/2 packed cup flat-leaf parsley leaves
• 1 teaspoon lemon zest
• 1/4 cup pickled onions
• 1/4 cup shaved watermelon radish, cut into half moons
• 1/4 cup fennel fronds, for garnish