Mediterranean Salmon & Arugula Salad

Name: Mediterranean Salmon & Arugula Salad
Total time: 20 min
Yield: 2 people
Ingredients: 10 oz Salmon; 3.5 oz Arugula; 1.5 oz Radicchio; 1.5 oz Fennel; 3.5 oz Cucumber; 1.5 oz Radishes; 1 whole Avocado; 1 oz Red Onion; 3 tbsp Olive Oil; 1 whole Lemons; 1 clove Garlic; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Pescatarian • Gluten-Free • Dairy-Free • Low CarbUnder 30 MinsHigh ProteinLunch • DinnerMediterranean

Easy

20min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A crisp, refreshing, and high-protein salad featuring pan-seared salmon over a bed of peppery arugula, crunchy fennel, and a zesty lemon-garlic dressing.

If you are looking for a vibrant, healthy, and incredibly flavorful meal, this Mediterranean Salmon & Arugula Salad is an absolute game-changer. Fresh, crisp, and packed with nutrient-dense ingredients, this dish brings together the rich, buttery texture of perfectly seared salmon with the bright, peppery bite of fresh arugula. There is nothing quite like a well-balanced salad to make you feel energized, and this Mediterranean Salmon & Arugula Salad delivers on all fronts. The magic of this recipe lies in the contrast of textures and flavors. We introduce a satisfying crunch using thinly sliced fennel, crisp radishes, and refreshing cucumber, which beautifully offsets the creamy, rich notes of ripe avocado. A touch of bitter radicchio adds a layer of complexity that elevates this from a simple side dish to a gourmet entrée. To tie it all together, a simple but punchy vinaigrette made from zesty lemons, sharp garlic, and luxurious olive oil acts as the perfect binding agent. Whether you are preparing a quick weekday lunch or hosting a casual dinner, this Mediterranean Salmon & Arugula Salad takes less than 20 minutes from start to finish. Searing the salmon fillets until they have a crisp exterior and a tender, flaky inside is the only cooking required. Serve this beautiful, colorful salad immediately after tossing to enjoy the peak crispness of the greens and the warm, savory delight of the fish. It is a true celebration of fresh produce!

Ingredients

300 g Salmon
100 g Arugula
50 g Radicchio
50 g Fennel
100 g Cucumber
50 g Radishes
1 whole Avocado
30 g Red Onion
3 tbsp Olive Oil
1 whole Lemons
1 clove Garlic
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Pat the salmon dry with a paper towel and season both sides with half of the sea salt and black pepper.
2
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through. Remove from heat and set aside.
3
In a small bowl, whisk together the juice of the lemons, minced garlic, the remaining 2 tablespoons of olive oil, and the rest of the sea salt and black pepper to create the dressing.
4
Thinly slice the fennel, cucumber, radishes, and red onion. Roughly chop the radicchio.
5
In a large bowl, gently toss the arugula, radicchio, fennel, cucumber, radishes, and red onion with the prepared dressing.
6
Divide the salad mixture onto plates. Slice the avocado and arrange it on top of the greens.
7
Flake the cooked salmon into large chunks (or leave whole) and place it over the salad. Serve immediately.

Chef's Tips

•For extra crispiness on the salmon skin, press down gently with a spatula during the first minute of cooking.
•If the red onion is too sharp, soak the slices in cold water for 10 minutes before draining and adding to the salad.
•Use a mandoline slicer to get paper-thin cuts of the fennel and radishes.

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