Description
This beautiful heart-healthy Salmon Salad with Beets, Arugula, Pistachios and Pomegranates makes salmon the focal point.
Yield: 2servings | Serving Size: 1salad
Ingredients
1Tbspolive oil
Olive oil spray
1tspwhite wine vinegar
½tspDijon mustard
½poundwild salmon, cut into 2 fillets
Kosher salt
3cupsarugula
1cupcooked beets, 6 to 8 oz, cut into small wedges*
1 to 2radishes, thinly sliced
2ozfresh goat cheese, crumbled
2Tbsppistachios, toasted and chopped
2Tbsppomegranate seeds
1Tbspcapers
Instructions
Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
Season the salmon on both sides with salt.
- When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
- Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
- Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
