Directions
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Step 1
On two plates, add a handful of Arugula (2 cup) to each one. Evenly divide the Red Onion (1/2) and Cherry Tomato (8) on top of the arugula. Season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) and set aside
Step 2
Season Salmon Fillet (2) with Sea Salt (1 pinch) and a generous pinch of Lemon Pepper (1 pinch) seasoning. Compress the seasonings with your hands so they stick to the salmon.
Step 3
Heat a frying pan with a medium-high heat and add Extra-Virgin Olive Oil (2 tablespoon).
Step 4
After 2 minutes, add the fillets of salmon seasoned side down. Using a spatula, push down on each fillet for about 30 seconds. Then after 3 minutes, flip the salmon fillets to cook the other side. Cook for a total of 6 minutes, then remove the salmon from the heat.
Step 5
Add 1 fillet to each plate with the salad, garnish with a couple of slices of Lemon (to taste) and add a drizzle of Extra-Virgin Olive Oil (1 tablespoon) to the salad before serving.
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