Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.

　　

Ingredients

Servings: Makes 2 servings

　　2 center-cut salmon fillets (6 oz. each)

　　1 1/2 Tbsp fresh lemon juice

　　1 1/2 Tbsp olive oil

　　Salt and freshly ground black pepper, to taste

　　

For the salad:

3 cups baby arugula leaves

　　2/3 cup grape or cherry tomatoes, halved

　　1/4 cup thinly slivered red onion

　　Salt and freshly ground black pepper, to taste

　　1 Tbsp extra-virgin olive oil

　　1 Tbsp red-wine vinegar

　　

Step 1

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

　　

Step 2

2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

　　

Step 3

3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

　　

Step 4

4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

　　

Nutrition Per Serving

Nutritional analysis per serving: 390 calories

　　4g carbs

　　40g protein

　　23g fat

　　105mg cholesterol.

　　#### Nutritional analysis provided by PARADE

　　##### [See Nutrition Data's analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/623534/2?mbid=HDEPI) ›