In a large bowl, toss together the fennel, arugula, parsley, and olives. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, dijon mustard, and the garlic. Season with salt and pepper to taste. Toss half of the dressing with the salad, saving the rest for later.
Season the salmon with salt and pepper and heat a non-stick pan with the remaining 1 tablespoon of olive oil over medium-high heat. Add the filets to the pan and cook until browned, about 3-5 minutes per side.
Divide the salad among 4 plates. Add a filet of salmon to each salad and garnish with desired toppings.
Recipe by thyme & toast at https://thymeandtoast.com/salmon-fennel-arugula-salad/