Roasted Salmon and Arugula Salad

  • Difficulty: Basic
  • 15 minutes
  • One serving

What about pairing salmon and fresh salad, in order to eat healthily? Let’s combine the two of them right now in a large salad bowl and add some more flavor by drizzling everything with sweet-and-sour homemade dressing?

Ingredients Needed for Roasted Salmon and Arugula Salad

3.5 ounces of salmon, 1 fillet
1 teaspoon vegetable oil
salt
pepper
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3 ounces of arugula
½ yellow bell pepper, chopped
2 ounces of cherry tomato, halved
1 tablespoon sweet corn
½ red chili pepper, sliced
1 tablespoon olive oil
1 teaspoon agave syrup
½ teaspoon mustard
1 tablespoon orange juice

How to Cook Roasted Salmon and Arugula Salad

  1. Heat the vegetable oil in a cast-iron skillet. Lay the salmon fillet skin-side down. Season the fish with salt and pepper, then drizzle balsamic vinegar, and lemon juice on the fillet.
  2. After 1-2 minutes on the stove, move the skillet to the oven and roast the salmon fillet for about 7 minutes at 380˚F/190˚C.
  3. Add the arugula to a bowl. Also, add the yellow bell pepper, cherry tomatoes, sweet corn, red chili pepper, some salt, and pepper. Combine all the ingredients.
  4. Make a dressing: add the olive oil, agave syrup, mustard, and orange juice to a small bowl. Stir well.
  5. When the salmon is ready, place the fillet on your chopping board, remove the skin, and pull its flesh using two forks.
  6. Add the salmon to the arugula salad. Serve with your homemade dressing.

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