Arugula Salad with Salmon
4 SERVINGS | 15 MINUTES
This simple, low carb meal has so much to offer your body and is packed with delicious feel-good ingredients. There is nothing better than a fresh salad prepared with local ingredients during the summer months.
Leftovers: For best results, store the salad separate from the dressing. Refrigerate the salad for up to three days and the dressing for up to seven days.
More Flavor: Add additional seasoning to the salmon such as cayenne, chili flakes or other herbs and spices.
Additional Topping: More vegetables, nuts or seeds.
INGREDIENTS:
1 1/2 lbs Salmon Fillet
1/2 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil
1/4 cup Lemon Juice
8 cups Arugula
1 Cucumber (sliced)
2 Avocado (sliced)
4 Fig (optional, quartered)
DIRECTIONS:
Heat a skillet over medium heat. Season the salmon with salt, then add it to the pan skin-side down, cooking for about 4 to 5 minutes. Flip and cook for an additional 1 to 2 minutes, until the flesh is opaque throughout.
In a small bowl, mix the oil and lemon juice together.
Add the arugula to a plate and top with the cucumber, avocado and fig, if using. Drizzle the dressing over top and place the salmon on top. Enjoy!