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Seared Salmon Over Arugula

Name: Seared Salmon Over Arugula
Total time: 20 min
Yield: 2 servings
Ingredients: 2 salmon fillets, 5 to 6 ounces each, skin on or skinless; 1 tablespoon olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 4 packed cups arugula; 1/2 cup thinly sliced cucumber; 1/2 cup halved cherry tomatoes; 1/2 avocado, sliced, optional; 1 tablespoon chopped fresh dill or parsley, optional; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon Dijon mustard; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 1 tablespoon water, if needed to thin; Pinch of salt and black pepper

This easy salmon salad-style dinner keeps things simple: crisp-edged salmon, a peppery bed of arugula, and a lemon-Dijon dressing that pulls everything together. It works well for a light weeknight meal, but it is also polished enough to serve when you want something fresh without spending much time at the stove.

2 portions · 1 full batch · 20 minutes

Original recipe: 2 servings.

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A delicious seared salmon on a bed of fresh arugula served on a vintage map background. — Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

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Total portions to cook

2 portions · 1 full batch · 2 portions now · 0 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

2 salmon fillets, 5 to 6 ounces each, skin on or skinless
1 tablespoon olive oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 packed cups arugula
1/2 cup thinly sliced cucumber
1/2 cup halved cherry tomatoes
1/2 avocado, sliced, optional
1 tablespoon chopped fresh dill or parsley, optional

For the lemon-Dijon dressing

2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 tablespoon water, if needed to thin
Pinch of salt and black pepper

Method

Make the dressing first. In a small bowl or jar, whisk together the lemon juice, lemon zest, Dijon mustard, honey, olive oil, water, salt, and pepper until smooth and lightly emulsified. Taste and adjust with a little more lemon or salt if needed.
Pat the salmon dry with paper towels. Dry fish sears better and is less likely to stick to the pan. Season both sides with salt, black pepper, and garlic powder.
Set a medium skillet, preferably stainless steel or cast iron, over medium-high heat. Add the olive oil and let it heat until it shimmers.
Place the salmon in the hot pan, skin side down if using skin-on fillets. Press gently with a spatula for the first 10 seconds so the fish makes even contact with the pan.
Sear for 3 to 4 minutes on the first side without moving it, until the edges look opaque and the fish releases more easily from the pan. Flip and cook for 2 to 3 minutes more, depending on thickness.
The salmon is done when it flakes easily with a fork and the center is still moist. For a more precise check, the thickest part should reach 125 to 130°F for medium or 145°F for fully cooked fish.
While the salmon rests for 1 to 2 minutes, place the arugula in a bowl and toss it with just enough dressing to lightly coat the leaves. Add the cucumber, tomatoes, and avocado, if using.
Divide the greens between two plates. Top with the salmon fillets and spoon a little more dressing over the vegetables. Finish with herbs, a few extra grinds of black pepper, and an extra squeeze of lemon if you like.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

For the best texture, keep the dressing light and toss the arugula just before serving so the leaves stay fresh and lively. If you want a heartier meal, serve the salmon and greens with warm farro, quinoa, or crusty bread on the side.

Don’t have arugula? Baby spinach, spring mix, or watercress all work, though each brings a slightly different flavor. You can also swap the cherry tomatoes for shaved fennel, add capers for a briny edge, or finish the plate with toasted sunflower seeds for crunch.

If you like a richer plate, add a spoonful of plain yogurt or a drizzle of tahini to the dressing. If you prefer a brighter finish, use lime instead of lemon and add chopped cilantro in place of dill.