Pan Seared Salmon on Baby Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor. 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 |
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 |
Directions:
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.
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. 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. 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.
5. 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 ›
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