NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

0.25 cup Fresh flat-leaf parsley

2 tbsp Fresh dill

1 tbsp Fresh mint

1 tbsp Fresh lemon juice

0.25 tsp Lemon zest

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

• 3

  Place the salmon in the pan, skin-side down, and press lightly with a spatula for 30 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes without moving the fillet, until the skin is very crispy and the flesh is cooked halfway up the side.

• 5

  Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon reaches your desired level of doneness.

• 6

  While the salmon rests, whisk together the remaining olive oil, lemon juice, and lemon zest in a medium bowl.

• 7

  Add the baby arugula, parsley, dill, and mint to the bowl and toss gently to coat the leaves in the dressing.

• 8

  Plate the fresh herb salad and top with the warm pan-seared salmon fillet.