Peel and mince the garlic.
Wash and rinse the arugula leaves.
Preheat oven to 410 degrees F (210 degrees C).
Finely slice the chives.
Salmon Fillets (2)
Extra Virgin Spanish Olive Oil (1 Tbsp)
and the juice from
. Rub all over the fillets, then season with
Sea Salt (to taste)
Ground Black Pepper (to taste)
. Add the salmon fillets to a baking dish lined with parchment paper.
Bake salmon for 13-15 minutes.
To make the saffron dijon sauce, add
Saffron Threads (1/2 tsp)
into a mortar. Using a pestle, pound down on the saffron until you form a powder.
Heat a small nonstick frying pan over a medium heat and add
Extra Virgin Spanish Olive Oil (2 Tbsp)
. About 30 seconds later, add
Garlic (1 clove)
and mix with the oil. Cook for about 30 seconds. You don't want the garlic to get brown, just fragrant.
White Wine (2 Tbsp)
and mix continuously until the wine reduces in half, about 2 minutes.
Add the mixture into the mortar with the saffron and let it infuse for 3 minutes or until it cools off.
Dijon Mustard (1/2 Tbsp)
and mix together until you form a mayo-like consistency.
Arugula (to taste)
to a plate, place the salmon fillets on top, then spoon the saffron dijon sauce over the fillets. Garnish with
Lemons (to taste)
Fresh Chives (to taste)
. Serve and enjoy!