Citrus Salmon with Arugula Radish Salad

Preheat oven to 350°F (175°C). Pat salmon dry and drizzle with olive oil. Top with salt, pepper, and dried herbs like rosemary and thyme. Thinly slice some citrus (blood orange and lemon), and place over the salmon. Bake for 20-25 minutes, depending on the thickness of the salmon, until soft and flaky.

For the Salad Dressing: Combine 1 1/2 tablespoons low sodium soy sauce or tamari, 1 1/2 teaspoons rice vinegar, 2 tablespoons citrus juice (a combo of lemon and blood orange), 1 tablespoon oil (sesame preferred, olive oil can be substituted), and 1 thinly sliced scallion. Mix together until evenly combined. Toss the dressing with arugula and sliced radishes.