Pan Seared Salmon with Arugula Salad


by: rosaceachef

Delicous skin on salmon over bed of crisp arugula finished with lemon and walnuts.


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serves: 2

2 6-8 oz Salmon filets skin on

1 tblsp canola oil

1/2 lemon juiced and zested

Touch of salt

For the salad:

1/2 bunch arugula washed and stems removed

1 tblsp Canola oil

1/2 lemon juiced and zested

1/4 red onion shaved

2 tbsp Walnuts , use almonds or pecan if allergic

Nutrition Facts
Pan Seared Salmon with Arugula Salad

Servings Per Recipe: 2

Amount per Serving

Calories: 561

  • Total Fat: 30 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 175.8 mg
  • Sodium: 137.6 mg
  • Total Carbs: 4.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.5 g
  • Protein: 70.4 g

how is this calculated?

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1.  Place the salmon filets in shallow bowl, toss well with lemon juice, zest, oil and salt. Let rest 15 minutes. Meanwhile heat a skillet to medium/high heat. Place the salmon skin side down and cook 2-3 minutes. Shake the pan gently so salmon does not stick. Reduce the heat to medium cover and cook until salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and flesh medium. Cook an additional 3 minutes for well done. Remove from heat and let rest and cool to room temp. In mixing bowl add aruguls, lemon juice and zest and toss. Add oil, red onion and walnuts. Toss and place handful sized portion on serving plate. Top with salmon, serve and enjoy!

Cooks' note:
Chefs Note: omega 3 fatty acids have been found to be beneficial in reducing the itching and inflammation associated with ocular rosacea, eczema and psoriasis. These essential fatty supplements aid in an overall balanced diet as well assessing the discomfort of ocular rosacea symptoms.

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