Pan Seared Salmon on Baby Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Servings: Makes 2 servings
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp olive oil
- 1 tbsp extra-virgin olive oil
- salt and freshly ground black pepper, to taste
Preparation 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes. 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare. 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well. Nutritional analysis per serving: 390 calories, 4g carbs, 40g protein, 23g fat, 105mg cholesterol. Nutritional analysis provided by PARADE See Nutrition Data's analysis of this recipe ›
Preparation 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes. 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare. 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well. Nutritional analysis per serving: 390 calories, 4g carbs, 40g protein, 23g fat, 105mg cholesterol. Nutritional analysis provided by PARADE See Nutrition Data's analysis of this recipe ›
