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Crispy Pan Seared Salmon Arugula Salad

Crispy Pan Seared Salmon Salad

  • Author: Alyssia Sheikh
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x


How to Pan Sear Salmon & Serve on Arugula Salad



Pan Seared Salmon

1 salmon filet (3-5 oz)

salt & pepper, to taste

1 Tbsp ghee

Arugula Salad

2 cups arugula

3 Tbsp red onion, thinly sliced

½ cup roasted butternut squash, cold

extra virgin olive oil, to taste

balsamic vinegar, to taste

Topping Ideas

½ lemon, cut into wedges

½ avocado, sliced

fried egg


  • Season salmon filet with salt and pepper.
  • In a pan over medium heat, melt ghee. Place salmon filet into warm pan, skin side up.
  • Allow to sear for about 2 minutes, then flip and continue to cook for another 2 minutes or so. (May need to cook 1-2 minutes longer for thicker salmon filets, or if you prefer your salmon more well-done.)
  • To prepare salad, add arugula to a large bowl with sliced red onion and roasted butternut squash*.
  • Drizzle salad with olive oil and balsamic vinegar, tossing to coat.
  • Serve salad on a plate with salmon, lemon wedges, sliced avocado, a fried egg, or any other toppings you like.

  To roast butternut squash:

  • Season cubes with oil, salt and pepper, then roast at 425°F or 220°C for 20-30 minutes.
  • Allow to cool and store before using in salad.


*Nutrition does not include optional topping ideas.


  • Serving Size: 1 salad
  • Calories: 429
  • Sugar: 7g
  • Fat: 32g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 23g