Simple ingredients come together super quick in this recipe. The flavors of the peppery arugula, the buttery salmon and the acidic dressing, play very well together. Definitely a weeknight dinner to put on repeat.
I used Trader Joe’s Unexpected Cheddar in lieu of Parmesan, just because I wanted to. The addition of mustard to a vinaigrette acts as an emulsifier, and keeps the oil and vinegar together with a creamy consistency. Don’t forget to season your vinaigrette before dressing your greens.
2 Salmon filets, preferably wild
1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
2 cups baby arugula
1 tablespoons fresh juice from 1 lemon, plus wedges for serving
1 tsp Dijon mustard
crumbled parmesan cheese (or any sharp cheese that you prefer)
1/2 ripe Hass avocado, pitted and cut into 1/2-inch cubes
1/2 tomato, chopped
Salt and Pepper to taste
Pat the salmon filets dry with a paper towel. Season on all sides with salt and pepper. Heat 1/4 cup olive oil oil in a large skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium, medium low depending on your stove. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
While the first side of the salmon cooks, whisk lemon juice, remaining 3 tablespoons olive oil and the mustard in small bowl until combined. Season with salt and pepper.
Flip salmon and cook on second side for another minute or two, or to your desired doneness. I like my salmon close to medium rare/medium at 125 to 130 degrees.
Plate the arugula and top with avocado and tomatoes, dress with the vinaigrette. Crumble on your chosen cheese, place salmon on bed of salad and serve with lemon wedge.
*Double recipe for 4 servings