Roasted Salmon With Fresh Arugula Salad Recipes

PAN-ROASTED SALMON WITH ARUGULA AND AVOCADO SALAD RECIPE

Steps:

• 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.
• 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.
• Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

ROASTED SALMON WITH FRESH ARUGULA SALAD

Steps:

• Start off by making your homemade pickled onions. Trust us, it's worth it! Combine the apple cider vinegar, warm water, sugar & salt in a bowl and whisk until the sugar is fully dissolved. Pour the vinegar mixture over your thinly sliced red onions and let it sit uncovered at room temperature for at least an hour. (Cover and let sit overnight in your refrigerator if you have the option) Set aside for later.
• Preheat your oven to 400 degrees. Place your 4 salmon fillets in a large glass baking dish lined with parchment paper (or a baking sheet lined with parchment paper). Salt the salmon and let it sit for 5 minutes. Drizzle the Olíva! Dill Olive Oil over the salmon making sure to coat all sides. Salt & pepper to taste. Gently close the parmchment paper to create a steaming effect while the salmon cooks. Bake for 12 - 15 minutes depending on preferred temperature.
• While your salmon cooks, make the salad! Start with the dressing. Whisk the Olíva! UP Extra Virgin Olive Oil and the Olíva! Cascadian Raspberry White Balsamic until fully combined. Season with salt & pepper. In a large bowl, combine your arugula, orange slices, and picked onions. Season with salt & pepper. Drizzle your vinaigrette over the salad and toss to mix.
• Remove salmon from the oven and let sit for a few minutes before serving. You can serve the Arugula Salad over top of the Dill Salmon or on the side. Enjoy!

ROASTED SALMON SALAD

Steps:

• Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
• Whisk in the olive oil and season with salt and pepper.
• Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
• Transfer to a paper bag and let steam for 15 minutes.
• Scrape off the blackened skins and discard the stems, ribs and seeds.
• Cut the peppers into 1/3-inch-thick strips.
• Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
• Remove from the heat and let sit in the water until tender, about 18 minutes.
• Drain and transfer to a plate.
• Heat the olive oil in a medium skillet.
• Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
• Season with salt and pepper and transfer to a bowl.
• Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
• Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
• Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
• Remove the salmon from the oven and preheat the broiler.
• Broil for about 1 minute, or until the top is browned.
• Break the salmon into large chunks.
• In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
• Add 3/4s of the vinaigrette and toss.
• Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
• Drizzle the fish with the remaining vinaigrette and serve.