- 2 center-cut salmon fillets (6 oz. each)
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- For the salad:
- 3 cups baby arugula leaves
- 2/3 cup grape or cherry tomatoes, halved
- 1/4 cup thinly slivered red onion
- Salt and freshly ground black pepper, to taste
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp red-wine vinegar
DIRECTIONS:
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, skin-side 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.
