Prep the ingredients: Halve, peel, and mince the shallot. Zest the lemon and blood orange (you will need about 1⁄2 teaspoon of zest from each). Very thinly slice the celery on the diagonal. Peel the blood orange with your hands, then thinly slice, end to end, into rounds. Remove any seeds.

Make the vinaigrette: In a large bowl, whisk together the juice of half a lemon, 2 Tablespoons minced shallot, and a large drizzle of olive oil. Season with salt and pepper. Set half the vinaigrette aside for the couscous.

Cook the couscous: Bring 1 cup of water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous,remove from heat until the rest of the meal is ready.

Sear the salmon: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry both sides of the salmon with a paper towel. Season the salmon on all sides with salt, pepper, and the Turkish spice blend. Add the salmon, skin side down, to the pan and cook for 3-5 minutes per side, until opaque in the middle. Discard the skin, if desired.

Assemble the salad: Toss the arugula, blood orange, and celery into the bowl with half of the vinaigrette. Season with salt and pepper. If the salad needs additional dressing, toss with another squeeze of lemon and a drizzle of olive oil.

Plate: Fluff the couscous with a fork, then drizzle with the reserved vinaigrette. Serve with the salmon on a bed of couscous, alongside the orange-arugula salad. Enjoy!