Crispy Pan Seared Salmon Salad
How to Pan Sear Salmon & Serve on Arugula Salad
Ingredients
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
Instructions
- 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.
Video
Notes
*Nutrition does not include optional topping ideas.
Nutrition
Serving: 1salad | Calories: 429kcal | Carbohydrates: 15g | Protein: 23g | Fat: 32g | Fiber: 3g | Sugar: 7g