Pan Seared Salmon on Baby ArugulaSusan Goldman
Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.
Recipe information
Yield
Servings: Makes 2 servings
Ingredients
2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
Nutritional analysis per serving: 390 calories
4g carbs
40g protein
23g fat
105mg cholesterol.
#### Nutritional analysis provided by PARADE
##### [See Nutrition Data's analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/623534/2?mbid=HDEPI) ›
