Serves 4
10 min
Pan-Roasted Salmon with Arugula and Avocado Salad
Recipe GLPR166c463918e691
A simple and elegant Nordic-inspired dish featuring perfectly seared salmon filets served alongside a fresh arugula and avocado salad. The salmon is pan-roasted until golden and tender, then plated over crisp greens tossed with bright lemon juice and creamy avocado, finished with a shower of Parmigiano-Reggiano.
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Ingredients
4 (5- to 6-ounce) salmon filets, preferably wild
to taste Kosher salt
to taste Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/3 cup plus 3 tablespoons extra-virgin olive oil
4 cups baby arugula
2 tablespoons fresh lemon juice
to taste Grated Parmigiano-Reggiano, for serving
1 ripe Hass avocado, pitted and cut into 1/2-inch cubes
Directions
Pat the salmon filets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Place the salmon filets skin-side up in the hot oil and cook for 3 to 4 minutes without moving them, until the flesh is golden and cooked through to an internal temperature of 160°F at the thickest part.
While the salmon cooks, combine the baby arugula and avocado cubes in a large bowl.
Drizzle the remaining 1/3 cup plus 3 tablespoons of olive oil and the fresh lemon juice over the arugula and avocado, then toss gently to combine and distribute evenly.
Divide the salad among four plates and top each with a salmon filet.
Finish each plate with a generous shower of grated Parmigiano-Reggiano and serve immediately.
