Seared Salmon with Arugula and Lemon Dressing


5 from 1 reviews
Seared Salmon with Arugula and Lemon Dressing
Prep time
Total time
Recipe type: Entrees
Cuisine: 4 Season
Serves: 1
  • One 4-6oz filet of wild salmon fresh or defrosted
  • 1-2 tablespoons avocado oil (olive oil or ghee is good too)
  • Sea salt and fresh cracked pepper to taste
  • 1-1/2 cups organic arugula, coarsely chopped
  • 1 tablespoon of chopped red onion
  • 1 avocado, diced
  • 1 hardboiled egg
  • Dressing:
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice to taste
  • ⅓ cup Extra Virgin Olive Oil
  • 1 teaspoon Dijon mustard (or whole grain)
  • Sea salt and fresh cracked pepper to taste
  • Fresh dill (optional)
  1. In a food processor combine lemon zest, juice, and Dijon mustard. Attach lid and begin processing. Stream in your Extra Virgin Olive Oil and continue blending for 2 minutes. Pull off lid, add salt, and pepper to taste and even more oil if need be. Once dressing is balanced to your liking blend another minute, and set aside while you prepare the salmon.
  2. Rinse salmon filet with water, pat dry with a paper towel. Brush salmon with Avocado oil. Brush Avocado oil in pan and sear filet over medium heat for 3-4 minutes. While salmon cooks, quickly toss arugula with capers, red onion, and place on a plate. Turn filet over carefully and sprinkle seared side with salt and pepper. Continue searing on other side for another 3-4 minutes. Remove from heat, place filet over arugula salad seasoned side down and sprinkle unseasoned side with salt and pepper to taste. Drizzle lemon dressing over top of salmon as well as salad. Finish with fresh dill.