Pan Seared Wild Caught Salmon with Arugula

Wild-caught salmon is packed with heart-healthy fats DHA and EPA, and loaded with protein, selenium, potassium and B vitamins. This is a tasty dish you can make over and over again that aids in fighting inflammation and excess weight.

Serves 1

Cook time: 25 Minutes

Ingredients

• ½ lb. salmon fillet
• coarse sea salt & fresh ground pepper
• 2 tbs. butter
• 1 1/2 cups arugula
• 1 carrot, sliced
• 1/2 red pepper, seeded & chopped
• 1/2 avocado
• drizzle extra virgin olive oil
• 1 lemon, halved & 1 half juiced

Directions

1. Preheat oven to 400° F. Remove excess moisture from salmon and season with salt and pepper.

2. Heat cast iron skillet on medium-high.

3. Add butter and wait until it melts, swirling to cover.

4. Place salmon in pan skin side down.

5. For crispy outside and rare inside, cook 3–4 minutes on skin side and 1–2minutes on flesh side. For well-done, add 1 minute per side and cook through. Once it’s in the pan, leave the fish alone to ensure a good sear.

6. While salmon is cooking, add arugula to a bowl or dinner plate.

7. Lay carrot slices and bell pepper over arugula. Top with avocado. (For a quick breakfast, save leftover red pepper and avocado halves to serve with eggs the next morning.)

8. Toss greens, red pepper, avocado, and carrots with olive oil. Drizzle lemon juice over salad. Add salt and cracked pepper to taste.

9. When salmon is done cooking, lay on plate and squeeze remaining half lemon over it. Serve with arugula salad.