With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with parchment paper.
Place the salmon fillet on the baking sheet. Oil lightly. Season with salt and pepper. Broil for 6 to 10 minutes, depending on their thickness, for medium soft doneness. Let cool and break into large flakes. Refrigerate.
In a large bowl, combine all the ingredients with a whisk. Set aside.
Add the cucumber and fennel to the dressing. Toss well. Season with salt and pepper.
Serve the dill cucumber and fennel salad on a bed of arugula and top with the flaked salmon.
For lunch: The day before, cook the salmon, prepare the dressing and salad ingredients without combining. You’ll only have it to assemble the salad at lunchtime.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.