Pan Seared Salmon w/Arugula Salad
2 ea 6 oz Salmon fillets
1 ½ Tbsp fresh lemon juice
1 ½ Tbsp extra virgin olive oil
1 tsp McCormick Pepper Supreme
Kosher salt to taste
3 C baby arugula leaves
2/3 C grape tomatoes, halved
¼ C red onion, thinly slivered
1 Tbspn extra virgin olive oil
1 Tbspn red wine vinegar
Place the salmon fillets in a shallow bowl. Toss well with lemon juice, kosher salt and McCormick pepper supreme. Let set for 15 minutes.
Cook salmon in a saute pan over medium high heat for 2 to 3 minutes. Carefully flip the salmon fillet and let cook 2 more minutes.
Combine the arugula, tomatoes and onions in a bowl. Just before serving, season with kosher salt, coarse black pepper and drizzle with oil and vinegar. Toss well.
Serve salmon fillet on a bed of arugula for a lite and clean tasting summer meal. Simple, quick and full of fresh flavors! A wonderful meal on a hot summer day! Enjoy!