Arugula salmon salad

I adapted this from a recipe in a salad cookbook.  I think you could easily tweak based on what you like.  Here is what I did:

  • 2 salmon fillets (4 – 6 oz each), rinsed, dried and seasoned with salt and pepper
  • 2 TB olive oil
  • 4 tsp Balsamic vinegar
  • 1 large (or 2 small) minced shallots
  • 1 package grape tomatoes, washed, dried and halved
  • 1 package arugula

Whisk olive oil, vinegar and shallots together. Heat a nonstick pan over medium heat.  Toss tomatoes with salt and pepper and cook 3 – 5 minutes, stirring.  Add tomatoes to olive oil mixture and whisk to combine.

Season salmon fillets with salt and pepper.  Wipe nonstick pan and heat over medium heat.  Add app. 1 tsp olive oil and cook salmon skin side up about 3 minutes, each side about 2 minutes and skin side down about 2 minutes.  Remove and cover with aluminum foil.

Pile each plate with arugula.  Top with a cooked salmon fillet and tomato vinaigrette.

Salad for dinner

Salad for dinner




About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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