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.
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:2 servings 1x
Category:Dinner
Cuisine:New American
Ingredients
Scale
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
Chili powder
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
Instructions
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, pepper and a generous sprinkling of chili powder. 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. Depending on the thickness of your salmon it may take a little more or a little less time. I always try to just slightly undercook salmon so that it is not dry.
Place cooked salmon in middle of lettuce platter and slices of avocado on either side. Drizzle with a high quality olive oil and squeeze lemon over platter. Season with a pinch of kosher salt, fresh ground pepper and dried red pepper flakes.