To make the salad, lay the smoked salmon and shrimp out on a large serving plate.
Zest, peel, and thinly slice eight small tangerines and fennel. Juice two of the tangerines into small mixing bowl.
Place the arugula and spring mix in a large bowl with thinly sliced tangerines.
Mix tangerine juice, zest, maple syrup, salt, and pepper with a whisk. Slowly pour in oil while mixing to emulsify.
Toss the salad with dressing, and pile on top of the plated smoked salmon and shrimp. Serve with the lemon wedges.