Pan-Seared Salmon on Arugula Salad with Tahini-Citrus Dressing - Patricia Bannan, MS, RDN
This salmon arugula salad is a light and bright meal full of omega-3 fats, protein, and fiber to power you through the day.
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Cooking tools:
- Fish spatula
- Citrus press
- Skillet
- Stove
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Plate
- Airtight container
- Refrigerator
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
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