Fruits de Mer

Pan-Roasted Salmon With Arugula and Avocado Salad

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook?

Portions 4

Difficulté Moyen

Ingrédients

4 salmon fillets , preferably wild
Kosher salt and freshly ground black pepper
1/3 cup plus 3 tablespoons extra-virgin olive oil , divided
4 cups baby arugula
2 tablespoons fresh juice from 1 lemon
Grated Parmigiano-Reggiano , for serving
1 ripe Hass avocado , pitted and cut into 1/2-inch cubes

Instructions

1

Press salmon fillets 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 fillets skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets 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.
2

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.
3

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.
4

Stainless steel skillet