Combine 1/4 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil, 1/2 tbsp honey, 1/2 tsp mustard, and 1 tbsp lemon juice in a bowl.
Season 26 oz boneless salmon with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano and let sit for 5 minutes.
While it’s marinating, melt 1 tbsp butter in a pan over medium heat and stir in 8 oz chickpeas. Cook them for 2 minutes or until they’re tender and fragrant.
Place the chickpeas aside and in that same pan, heat 1 tbsp olive oil over low heat until it’s hot. Place the salmon skin side down and cook for 5 minutes or until the skin is crisp and golden brown. It helps to keep the slices close to each other so they don’t fall on their side. When it’s golden, turn off the heat and allow the residual heat to cook the fish thoroughly.
In a large bowl, toss 1 oz arugula, 0.5 oz radish, 8 oz fennel, and chickpeas with the prepared dressing.
Plate by placing a measured amount of salad in the middle of a serving dish. Grate 0.5 oz parmesan on top of the salad. Place one salmon fillet on top and garnish with parsley. Serve hot and enjoy.