Pan-roasted salmon with arugula and avocado salad
Indulge in the flavors of pan-roasted salmon paired with a vibrant arugula and creamy avocado salad. A delightful dish bursting with freshness and richness.
Ingredients:
- 4 (5- to 6-ounce) salmon fillets, 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
Instructions:
- Pat dry the salmon fillets using paper towels to remove excess moisture. Add salt and pepper to all sides of the fillets. Warm up 1/3 cup of oil in a large stainless steel skillet over medium-high heat until it shimmers. Place the salmon fillets in the skillet with the skin facing down. Lower the heat to medium-low immediately. Cook the fillets for about 6 minutes, gently pressing on the back of them to ensure the skin becomes crispy. If the skin resists when trying to lift it with a spatula, continue cooking until it lifts easily.
- In a large bowl, mix arugula, lemon juice, the remaining 3 tablespoons of olive oil, and avocado. Season with salt and pepper, then add grated cheese and toss the ingredients together.
- Turn the salmon over and cook the second side until a thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium, which should take about 1 more minute. Place the salmon on a plate lined with paper towels. Arrange the salad on plates, place the salmon on top, and serve.
Summary:
- Calories: 2654 kcal
- Fat: 227 g
- Protein: 134 g
- Carbs: 23 g
- Potassium: 3420 mg
- Magnesium: 249 mg