4 SERVINGS | 10 MINUTES
MACROS
carbs - 6g | fiber - 3g | fat - 47g | protein - 41g
INGREDIENTS
4 (5–6 ounces each) salmon fillets, preferably wild-caught
salt and pepper, to taste
⅓ cup plus 3 tablespoons extra virgin olive oil, divided
4 cups baby arugula
2 tablespoons fresh lemon juice
1 ripe avocado, pitted and cut into ½-inch cubes
INSTRUCTIONS
PRESS salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
HEAT ⅓ cup oil in a large 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 sticks to the pan when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
MEANWHILE, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper.
FLIP salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.
ENJOY!
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