Salmon Arugula Salad
Peppery arugula tossed with flaky, perfectly seared salmon, sweet cherry tomatoes, and a bright lemon-Dijon vinaigrette. A light yet satisfying salad that comes together in 20 minutes for a quick weeknight dinner or elegant lunch.
For 4 servings
- prep
Season the salmon.
1.Pat salmon fillets dry with paper towels.2.Rub with 2 tbsp olive oil and season with a pinch of salt and black pepper.3.Let sit at room temperature while you prepare the vinaigrette.TIPDry salmon gives a much better sear. Don't skip the patting step. - mix
Make the vinaigrette.
1.In a small bowl, whisk together 3 tbsp olive oil, lemon juice, Dijon mustard, and minced garlic.2.Season with a pinch of salt and whisk until emulsified. - grill · ~8 min
Sear the salmon.
1.Place salmon skin-side down in a cold skillet and turn heat to medium-high.2.Cook without moving for 6 minutes until skin is crisp and the fish releases easily.3.Flip and cook 2 more minutes for medium doneness.TIPStarting in a cold pan gently renders the fat and gives you shatteringly crisp skin. - assemble
Assemble the salad.
1.Spread arugula on a platter or in a large bowl.2.Scatter halved cherry tomatoes, sliced red onion, and avocado over the greens.3.Drizzle with half the vinaigrette and toss gently. - assemble
Top with salmon and finish.
1.Flake the salmon into large chunks or leave fillets whole.2.Arrange salmon over the dressed arugula salad.3.Drizzle remaining vinaigrette over the salmon and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon fillets bone-dry with paper towels before seasoning for the crispiest skin.
- 2Start the salmon skin-side down in a cold pan to render fat and prevent sticking.
- 3Do not crowd the pan; cook the salmon in a single layer for even browning.
- 4Flip the salmon only once the skin lifts easily from the pan to avoid tearing.
- 5For the best texture, flake the cooked salmon into large chunks rather than small shreds.
- 6Toss the arugula with just half the vinaigrette first; drizzle the rest over the salmon to keep greens crisp.
- 7Let the dressed salad rest for 2 minutes before serving so flavors meld without wilting the arugula.
Adapt it for your goals.
No-fuss weeknight
Use canned or pre-cooked salmon and skip the sear step. Toss the flakes directly with the vinaigrette for a 10-minute assembly.
low carb / ketoLow-carb / keto
Omit the cherry tomatoes (or reduce to 50 g) and add extra avocado or a handful of toasted walnuts for healthy fats.
dairy addedDairy-added
Crumble 60 g of feta cheese or shave 30 g of Parmesan over the finished salad for a salty, tangy boost.
spicySpicy
Add ½ teaspoon of red pepper flakes or a minced Fresno chili to the vinaigrette for a subtle heat that complements the peppery arugula.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is packed with anti-inflammatory omega-3 fatty acids that support heart and brain health.
High in Vitamin K
Arugula is an excellent source of vitamin K, essential for bone health and proper blood clotting.
Good Source of Fiber
Avocado and cherry tomatoes provide dietary fiber that aids digestion and promotes satiety.
Low in Refined Carbs
This salad is naturally light and low in starches, making it suitable for blood sugar management.
Frequently asked questions
Yes, thaw it completely in the refrigerator overnight, then pat it very dry before searing to avoid excess moisture.
