Season salmon fillets with salt and black pepper. In a sauté pan, heat coconut oil until hot. Sear salmon fillets for 4 minutes, then flip and continue cooking 3 to 4 minutes, or until desired doneness. Remove from heat and keep warm.

In a mixing bowl, combine roasted vegetables, and arugula.

In a blender combine remaining ingredients (vinegar through rosemary). Blend to combine. Pour dressing over vegetables in bowl and mix. Plate roasted vegetable and arugula salad and top with cooked seared salmon. Drizzle with remaining dressing.