Pan-Roasted Salmon With Arugula and Avocado Salad Recipe

Name: Pan-Roasted Salmon With Arugula and Avocado Salad Recipe
Total time: 10 min
Ingredients: 4 (5- to 6-ounce) salmon filets, preferably wild; Kosher salt and freshly ground black pepper; 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided; 4 cups baby arugula; 2 tablespoons fresh juice from 1 lemon; Grated Parmigiano-Reggiano, for serving; 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

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Total: 10 minutes

Servings: 4

Cost: $4.64 /serving

Author : Yasmin Fahr

arugula fish salmon

Pan-Roasted Salmon With Arugula and Avocado Salad Recipe

Ingredients

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4 (5- to 6-ounce) salmon filets, preferably wildKosher salt and freshly ground black pepper1/3 cup plus 3 tablespoons extra-virgin olive oil, divided4 cups baby arugula2 tablespoons fresh juice from 1 lemonGrated Parmigiano-Reggiano, for serving1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

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Instructions

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Step 1

Press salmon filets 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 filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets 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.

Step 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.

Step 3

Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.