NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 cup Baby potatoes

1 tsp Extra virgin olive oil

2 cups Arugula

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and toss them in a bowl with 0.5 tsp of the olive oil, the dried rosemary, and a pinch of the sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until they are golden brown and tender.

• 4

  While the potatoes roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and black pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.

• 8

  In a small mixing bowl, whisk together the lemon juice and Dijon mustard to create a simple, clean vinaigrette.

• 9

  Place the arugula in a bowl, toss with the prepared dressing, and serve immediately alongside the pan-seared salmon and roasted potatoes.