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Pan-Roasted Salmon With Arugula and Avocado Salad Recipe
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Prep Time
5m
Cook Time
10m
Total Time
15m
This pan-roasted salmon recipe features tender, flaky salmon filets seasoned with kosher salt and black pepper, then pan-seared to perfection. Served with a fresh arugula and avocado salad dressed in a zesty lemon vinaigrette, it's a healthy and flavorful meal that's easy to make in just minutes.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
2
Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
3
Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories407kcal20%
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Fat32g1%
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Saturated Fat5g0%
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Carbohydrates4g0%
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Fiber2g0%
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Sugar1g0%
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Protein26g1%
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Cholesterol61mg3%
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Sodium94mg4%
Percent Daily Values are based on a 2,000 calorie diet.