The Pioneer Woman Tasty Kitchen
Profile Photo

Pan-Seared Salmon & Warm Arugula Salad

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Healthy eating, a warm dish in winter, low carb, and deliciously Mediterranean. This meal hits on all cylinders!

Ingredients

  • 2-½ Tablespoons Olive Oil, Divided, Plus More For Drizzling
  • 1 clove (medium) Garlic, Minced
  • ¼ cups Sweet Onion, Chopped
  • 12  Ripe Grape Tomatoes, Whole
  • 3 teaspoons Kalamata Olives, Cut In Half Lengthwise
  • 1 pinch Dry Oregano
  • 1 cup Packed Baby Arugula
  • 1 whole (5 To 6 Oz. Size) Salmon Fillet, Skinless
  • 2 teaspoons Tone's Rosemary & Garlic Seasoning, Or To Taste
  • Salt

Preparation

Heat a pan to medium. Add 2 tablespoons of olive oil, garlic, onion, tomatoes, and Kalamata olives. Sprinkle the oregano and stir occasionally so that tomatoes cook on all sides. Cook until tomatoes start to look wrinkled and some start to split, about 4–5 minutes.

Turn burner to lowest setting and stir in baby arugula and toss well to coat all the leaves evenly. Salt to taste and leave in the low heat pan to keep warm while cooking the salmon.

Heat a nonstick skillet to medium high. While pan is heating, completely coat both sides of the salmon with the rosemary and garlic rub. Add some salt, if desired (this rub is lower in salt).

Add remaining 1 teaspoon olive oil in the center of the preheated pan and place the salmon on top of the oil. Cook on the first side until sides become opaque approaching the middle. Flip and cook the other side the same, about 3 minutes per side.

Plate the warm salad and place the pan seared salmon on top. Drizzle with some olive oil (optional).

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Spicy Harissa Shrimp Lettuce Wraps
Profile Photo by Brittany Kelly | Bites By Britt in Main Courses
These are so filled with flavor and make for a quick...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Shrimp Burrito Bowls
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These shrimp burrito bowls have so much flavor and are really...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Salmon with Creamy Leeks
Profile Photo by Viktoria Radichkova in Main Courses
Baked salmon with creamy leeks is a classic and all time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Seared Scallops Over Parsnip Puree
Profile Photo by Viktoria Radichkova in Main Courses
Start your festive dinner with this elegant first course of juicy,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


One-Pot Shrimp and Coconut Rice
Profile Photo by PW Food & Friends in Main Courses
A one-pot meal bursting with Thai-inspired flavors. From Erica Kastner of Buttered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy