Juicy oranges pair perfectly with crunchy fennel and an Asian vinaigrette in this filling lunch salad. Simple roasted salmon makes the perfect protein topper.
Preheat oven to 375°F.
Use a sharp knife to cut off the top and bottom of the orange, then carefully slice away the rest of the peel and discard. Working over a bowl to capture any juices, run the knife blade along the inside of each membrane to cut out each segment.
Coat a small baking dish with cooking oil spray; place salmon in dish, drizzle with the reserved orange juice, and bake 15 to 18 minutes. Set aside.
Thinly slice fennel and place in a salad bowl. Add spinach and orange segments; set aside.
Finely chop green onion. Place half the green onion in a small bowl.
Finely chop ginger and add to the bowl. Add rice vinegar and sesame oil and whisk to combine. Drizzle over fennel mixture and toss to combine.
Top with salmon and remaining half green onion; Season to taste with salt, if desired. Serve immediately with a side of white beans (drained and rinsed).
The Nutrition Facts box below provides estimated nutritional information for this recipe.