Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates

About This Recipe

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Ingredients

• 1 Tbsp olive oil
• Olive oil spray
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• ½ pound wild salmon (cut into 2 fillets)
• Kosher salt
• 3 cups arugula
• 1 cup cooked beets (6 to 8 oz, cut into small wedges*)
• 1 to 2 radishes (thinly sliced)
• 2 oz fresh goat cheese (crumbled)
• 2 Tbsp pistachios (toasted and chopped)
• 2 Tbsp pomegranate seeds
• 1 Tbsp capers

Instructions

1. Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
2. Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
3. Season the salmon on both sides with salt.
4. When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
5. Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
6. Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
7. Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
8. Divide onto two plates and top with the salmon and capers.