To section an orange, cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Holding the orange in one hand and working over a medium-sized bowl, cut the segments out from between the membranes. Over a separate small bowl, firmly squeeze the remains to release all the orange juice (this will be used to make the dressing, and should amount to at least 3 tablespoons of juice).

Add the fennel, dill, salmon and capers to the bowl with the orange segments.

In a small bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper. Pour the dressing over the salmon mixture and toss gently to combine.

Arrange the arugula leaves on a serving platter, then top it with the salmon mixture, sprinkle with pine nuts and serve. Enjoy!