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Pan Seared Salmon Arugula Salad

Pan Seared Salmon Arugula Salad

Prep time 20 minutes
Cook time 15 minutes
Makes 4 servings


Seared Salmon

  • 1 lb salmon filet, cut into 4 portions
  • salt and pepper, to taste
  • 1 ½ tablespoon oil

Arugula Salad

  • 5 cups baby arugula
  • 3 cups radicchio, torn into pieces
  • 4 clementines, peeled, cut in half crosswise, segments separated
  • 1 cup cherry tomatoes, cut in half
  • ½ red onion, thinly sliced
  • ½ cup pomegranate seeds
  • ¼ cup walnuts, toasted, chopped

Lemon Dressing

  • 2 Tbsps fresh lemon juice
  • 1 tsps Dijon mustard
  • 1 tsp honey
  • 3 Tbsps extra virgin olive oil
  • salt and pepper, to taste


  • fresh basil and/or parsley, roughly chopped


Pan Seared Salmon
1. Season salmon filets on both sides with salt and pepper.

2. Heat oil in large skillet until hot. Place salmon filets in hot pan, skin side down. Reduce heat to medium-low. Cook until salmon is 2/3 cooked through (look at the sides of the filet). Turn salmon over and cook until just done.

3. Divide salmon among four plates.

Arugula Salad
1. Place salad ingredients in a large bowl.

Lemon Dressing
1. Put Lemon Dressing ingredients in a small jar and shake until well combined. Season to taste with salt and pepper.

To Serve
1. Drizzle some Lemon Dressing on Arugula Salad and toss well.

2. Divide Arugula Salad among four plates.

3. Drizzle a little Lemon Dressing on top of salmon. Sprinkle salmon with chopped basil and parsley.
Recipe by Jeanette Chen of