1 1/2 tablespoons fennel seeds
1 teaspoon dried minced onion
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 6- to 8-ounce middle-cut skin-on salmon fillets (responsibly farmed)
1 tablespoon olive oil
2 handfuls arugula
2 handfuls spinach leaves
1/2 medium red onion, diced
1/2 fennel bulb, finely sliced, plus small handful fennel fronds
1 tablespoon balsamic vinegar, or more to taste
Pinch of kosher salt
Pinch of freshly ground black pepper
1 tablespoon olive oil
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