Pan-Seared Salmon on Baby Arugula Salad |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
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We are on vacation in Destin and I found this recipe in the paper and wanted to save. Ingredients:
2 (6 ounce) center-cut salmon fillets |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons olive oil |
salt & freshly ground black pepper, to taste |
3 cups baby arugula leaves |
2/3 cup grape tomatoes or 2/3 cup cherry tomatoes, halved |
1/4 cup red onion, thinly sliced |
1 tablespoon extra virgin olive oil |
1 tablespoon red wine vinegar |
salt & freshly ground black pepper, to taste |
Directions:
1. Place the salmon in a shallow bowl. Toss with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2. Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
3. Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
4. Serve salmon atop the salad.
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