Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

Step 1

Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.

Step 2

Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.

Step 3

Season the salmon on both sides with salt.

Step 4

When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.

Step 5

Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.

Step 6

Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.

Step 7

Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.

Step 8

Divide onto two plates and top with the salmon and capers.