Pan-Seared Salmon on Arugula Salad with Tahini-Citrus Dressing - Patricia Bannan, MS, RDN

Ingredients

• 2 (5-ounce) skin-on salmon fillets
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons avovcado or sunflower oil
• 1 tablespoon smooth tahini
• 4 teaspoons fresh lemon juice
• 2 tablespoons fresh orange or tangerine juice (from about 1 small tangerine or orange)
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon honey
• 1/8 teaspoon kosher salt
• 1 small clove garlic, smashed (optional)
• 2 cups arugula leaves
• 1 cup mâche leaves (or 1 additional cup arugula leaves)
• 4 radishes, thinly sliced
• 1 green onion, halved lengthwise and thinly sliced into 1-inch lengths
• 1 teaspoon sesame seeds