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Prep Time: 23 Minutes Cook Time: 0 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
4 (4-oz.) salmon fillets |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1 large sweet onion |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (5-oz.) package arugula, thoroughly washed |
2 avocados, sliced |
1 cup drained and chopped jarred roasted red bell peppers |
4 fully cooked bacon slices, chopped |
4 ounces crumbled goat cheese |
yogurt-basil vinaigrette |
Directions:
1. Season salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done.
2. Cut onion into 1/4-inch-thick slices. Brush with 2 tsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
3. Arrange arugula on a serving platter; top with onions, salmon, avocados, and next 3 ingredients. Drizzle with Yogurt-Basil Vinaigrette.
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