Usuba
Pan-seared Salmon with Arugula Salad
Tender salmon fillet with a creamy crust is served with a light salad of arugula, cherry tomatoes, and red onion. The fish is marinated in lemon juice and olive oil, then quickly pan-fried to medium doneness. The salad is dressed with red wine vinegar and olive oil.
- Total
- 30 min
- Standard serving
- 393.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Place salmon fillet in a bowl. Add lemon juice, 1.5 tablespoons of olive oil, salt and pepper. Mix and let marinate for 15 minutes.
- 2
Step 2
Heat a large skillet over medium heat. Place the fish and fry for 2–3 minutes. Flip, reduce the heat, cover with a lid, and fry for another 3–4 minutes until medium doneness.
- 3
Step 3
In a bowl, mix arugula, cherry tomatoes (halved) and thinly sliced red onion. Drizzle with remaining olive oil and red wine vinegar. Sprinkle with salt and pepper, toss.
Arrange the salad on plates, top with fried salmon and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
