- Cooking Time:
- 20 minutes
Level: Easy
Serves: 4 servings
Ingredients
Dressing:
-
2 tablespoons - lemon juice
-
2 tablespoons - olive oil
-
salt and pepper, to taste
-
Salad:
-
4 fillets - salmon, 4-6 ounces
-
3 cups - baby arugula
-
⅔ cup - grape tomatoes, halved
-
½ cup - yellow pepper, chopped
-
¼ cups - red onion, finely chopped
-
salt and pepper, to taste
-
2 tablespoons - olive oil
-
1 tablespoon - sherry vinegar
-
1 tablespoon - honey
Directions
- In a bowl mix lemon juice, olive oil, salt and pepper. Toss with salmon.
- Cook salmon, skin side down on medium high heat for approximately 3 minutes. Use spatula to prevent salmon from sticking to the pan.
- Cover pan and reduce heat to medium. Cook until salmon is cooked through, approximately 4-5 minutes. Remove salmon from pan and set aside.
- Make dressing by whisking, olive oil, vinegar and honey. Set aside. Combine arugula, tomatoes, peppers and onions in a large bowl. Pour dressing over salad and toss.
- Put salad on plate and place salmon on top.
Equipment
- Sauté pan
-
mixing bowl
-
whisk
-
spatula
