Cut salmon in strips. Marinate for 3 hours in the refrigerator, in a bowl of lemon juice, finely chopped dill and fennel, pepper and a little olive oil. Mix by hand to combine all the ingredients.
Chop the roasted almonds.
Put the peppercorns in the mortar and break them lightly to release their aromas.
In a large salad bowl, cut the arugula in large pieces, add the avocado, pour over the salmon strips and sprinkle with pepper and roasted almond.
While serving, sprinkle with a dressing of: lemon, salt, a little orange juice and minimum olive oil, that we have previously mix well.