Salmon Arugula Salad

Name: Salmon Arugula Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g salmon fillet (skin-on, center-cut, pin bones removed); 200 g arugula (washed, dried); 200 g cherry tomato (halved); 1 pcs red onion (small, thinly sliced); 2 pcs avocado (ripe, sliced); 2 tbsp olive oil (for salmon marinade); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 2 pcs garlic (cloves, minced); 1 pinch salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

10m

SERVES

2 CUP

481 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets bone-dry with paper towels before seasoning for the crispiest skin.
2
Start the salmon skin-side down in a cold pan to render fat and prevent sticking.
3
Do not crowd the pan; cook the salmon in a single layer for even browning.
4
Flip the salmon only once the skin lifts easily from the pan to avoid tearing.
5
For the best texture, flake the cooked salmon into large chunks rather than small shreds.
6
Toss the arugula with just half the vinaigrette first; drizzle the rest over the salmon to keep greens crisp.
7
Let the dressed salad rest for 2 minutes before serving so flavors meld without wilting the arugula.