Pan Seared Salmon on Baby Arugula
A light and elegant dish featuring crispy-skinned salmon fillets served over a fresh arugula salad with cherry tomatoes and red onions, dressed with olive oil and red wine vinegar.
Ingredients
- •2 piece center-cut salmon fillets (6 oz. each)
- •1½ Tbsp fresh lemon juice
- •1½ Tbsp olive oil
- •1 to taste salt and pepper
- •3 cups baby arugula leaves
- •⅔ cup grape or cherry tomatoes
- •¼ cup red onion
- •1 to taste salt and pepper
- •1 Tbsp extra-virgin olive oil
- •1 Tbsp red-wine vinegar
Cooking Instructions
- 1.
1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
15 min
- 2.
2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3 min
- 3.
3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4 min
- 4.
4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
3 min
