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Categories:
center lemon juice olive oil salt baby arugula grape tomatoes red onion extra-virgin olive oil red wine vinegar salt
Viewed: 11 - Published at: 9 years agoIngredients
- 2 (6 ounce) center-cut salmon fillets
- 1 12 tablespoons fresh lemon juice
- 1 12 tablespoons olive oil
- salt & freshly ground black pepper, to taste
- 3 cups baby arugula leaves
- 23 cup grape tomatoes or 23 cup cherry tomatoes, halved
- 14 cup red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- salt & freshly ground black pepper, to taste
Method
- Place the salmon in a shallow bowl.
- Toss with lemon juice, olive oil, salt and pepper.
- Let rest for 15 minutes.
- 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.
- Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
- Serve salmon atop the salad.
