Imagine impressing your dinner guests with a restaurant-quality meal that looks sophisticated but is surprisingly easy to prepare. This Salmon Fillets with Baby Greens and Arugula Salad is not just a recipe—it's a culinary experience that transforms simple ingredients into a mouthwatering masterpiece. Whether you're a busy professional looking for a quick, nutritious dinner or a home cook wanting to elevate your cooking game, this dish promises to be your new go-to recipe that combines health, flavor, and elegance in one stunning plate.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 4 cups baby greens
- 2 cups arugula
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the salmon cooks evenly and develops a nice crust.
- While the oven is heating, prepare the salmon fillets. Pat them dry with paper towels to remove excess moisture, which will help achieve a better sear. Season both sides of the fillets with salt and pepper to taste.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the skillet. Sear the fillets for about 4-5 minutes, or until the skin is crispy and golden brown.
- Once the salmon is seared, carefully flip the fillets over using a spatula. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the salad. In a large bowl, combine the baby greens and arugula. Drizzle with the remaining olive oil and lemon juice. Season with salt and pepper to taste.
- Toss the salad gently to combine all the ingredients, ensuring that the greens are evenly coated with the dressing.
- Once the salmon is done baking, remove the skillet from the oven and let it rest for a couple of minutes. This helps the juices redistribute throughout the fish.
- To serve, place a generous portion of the salad on each plate and top with a salmon fillet. Drizzle any remaining juices from the skillet over the salmon for added flavor.
- Enjoy your Salmon Fillets with Baby Greens and Arugula Salad as a healthy and delicious meal!
Tips
- Pat the salmon fillets completely dry before cooking to ensure a crispy, golden exterior.
- Use an oven-safe skillet to seamlessly transition from stovetop searing to oven baking.
- Don't overcook the salmon—it should be slightly translucent in the center and flake easily with a fork.
- Let the salmon rest for 2-3 minutes after cooking to allow juices to redistribute, ensuring maximum moisture.
- Choose fresh, high-quality salmon for the best flavor and texture.
- Experiment with different herbs like dill or parsley as a garnish to add extra freshness.
- For a lighter dressing, consider using a vinaigrette instead of pure olive oil and lemon juice.
- If you prefer, you can grill the salmon instead of using the oven-sear method.
Nutrition Facts
Calories: 387kcal
Carbohydrates: g
Protein: g
Fat: 29g
Saturated Fat: 6g
Cholesterol: 60mg
