Pan Seared Salmon on Baby Arugula

Pan Seared Salmon on Baby Arugula
Photo by Susan Goldman


  • 3 cups baby arugula leaves
  • freshly ground black pepper
  • 2 center-cut salmon fillets (6 oz. each)
  • ¼ cup red onion
  • 1 tablespoon red-wine vinegar
  • freshly ground black pepper
  • 2/3 cup grape or cherry tomatoes
  • + 5 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • 1 ½ tablespoons olive oil
    • Salt
    • Salt
    • 1 ½ tablespoons fresh lemon juice

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 loos...

View full recipe at Epicurious


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