This healthy salad can be put together in 30 minutes and is just what the doctor ordered when you are looking for a fast, healthy and delicious weeknight meal.
1/2 bag arugula
1 handful bean sprouts
1 handful micro sprouts
1 cup cherry tomatoes, sliced in half
1/2 cup dry roasted, salted peanuts
1 handful fresh mint, leaves torn
1 handful purple basil, leaves torn
2 thin slices of red onion, quartered
3/4 pound fresh salmon, preferably wild caught
Good olive oil
1 avocado, sliced
2 lemons, one cut in half for squeezing and one cut in wedges for garnish
Dried red pepper flakes
Heat the oven to 400 degrees F. Spread the arugula out over a platter. Top with bean sprouts, micro sprouts, tomato halves, peanuts, mint, basil and red onion slices.
Dry salmon thoroughly and season with kosher salt and pepper. Heat an oven-safe frying pan on the stove over high. When hot, add 1 T olive oil. When olive oil begins to shimmer, add salmon skin-side down and sear for 2 minutes. Turn and sear another 2 minutes. Put pan in hot oven for 5 minutes until salmon is done and flakes when nudged.
Place cooked salmon in middle of lettuce platter and slices of avocado on either side. Drizzle with olive oil and squeeze lemon over platter. Season with a pinch of kosher salt, fresh ground pepper and dried red pepper flakes.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/healthy-weeknight-salmon-salad/