Salmon and Arugula Salad (#39)

Name: Salmon and Arugula Salad (#39)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 8 ounces salmon fillet; 2 cups arugula, fresh; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings2
Prep time10 min
Cook time10 min
Total time20 min

Diet tags

gluten-free high-protein low-carb omnivore paleo pescatarian whole30

Ingredients

8 ounces salmon fillet
2 cups arugula, fresh
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat 1/2 tablespoon olive oil.
Season salmon with salt and pepper, cook for 4-5 minutes per side until flaky (internal temperature 145°F), then remove to a plate.
In a medium bowl, toss arugula with remaining olive oil and lemon juice.
Divide arugula into two bowls, top each with half the salmon, and serve warm or chilled.

Recipe notes

Salmon and Arugula Salad (#39)

Basic Information

Servings: 2
Serving Size: 1 bowl
Difficulty: 2
Budget: 4
Prep Time: 10
Cook Time: 10
Total Time: 20
Meal Type: Main Dish

Diet Types

Omnivore
Low-Carb
High-Protein
Paleo
Whole30
Gluten-Free
Pescatarian

Equipment

Medium skillet
Medium bowl
Tongs
Measuring spoons

Ingredients

8 ounces salmon fillet
2 cups arugula, fresh
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat 1/2 tablespoon olive oil.
Season salmon with salt and pepper, cook for 4-5 minutes per side until flaky (internal temperature 145°F), then remove to a plate.
In a medium bowl, toss arugula with remaining olive oil and lemon juice.
Divide arugula into two bowls, top each with half the salmon, and serve warm or chilled.