Pan-Roasted Salmon With Arugula and Avocado Salad Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated Jan. 15, 2020
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Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Yasmin Fahr

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook?

Why this recipe works:

  • Cooking the salmon longer on the skin side makes the skin crispy and cooks the salmon from the bottom up.
  • Dressing the arugula while the salmon is cooking is an efficient way to whip this meal up in no time.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 4 servings

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Ingredients

  • 4 (5- to 6-ounce) salmon filets, preferably wild

  • Kosher salt and freshly ground black pepper

  • 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided

  • 4 cups baby arugula

  • 2 tablespoons fresh juice from 1 lemon

  • Grated Parmigiano-Reggiano, for serving

  • 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

Directions

  1. Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. 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.

  2. Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.

  3. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

This Recipe Appears In

Nutrition Facts (per serving)
558 Calories
42g Fat
11g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 558
% Daily Value*
Total Fat 42g 54%
Saturated Fat 8g 38%
Cholesterol 95mg 32%
Sodium 459mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 35g
Vitamin C 32mg 161%
Calcium 125mg 10%
Iron 1mg 7%
Potassium 902mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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