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Seared Salmon Salad
with English Peas, Arugula & Pink Lemon
20 MIN
2 Servings
From the Test Kitchen
In this bright and refreshing dish, we’re serving flaky salmon over a gorgeous, delightfully textural salad of seasonal vegetables. Tender peas, arugula and red potato find delicious contrast in crunchy radish and sunflower seeds. And for an elegant finishing touch, we’re garnishing the salmon with lightly marinated pink lemon—a specialty variety with a rosy hue.
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NutritionPER SERVING
-
Calories640 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.
2
Cook the potato & peas:
Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.
3
Marinate the lemon:
While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.
4
Cook the salmon:
While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
5
Make the salad:
Just before serving, add the arugula, sunflower seeds, radishes and vinegar to the bowl of cooked potato and peas. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.
6
Plate your dish:
Divide the salad between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with a few spoonfuls of the marinated lemon. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.
2
Cook the potato & peas:
Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.
3
Marinate the lemon:
While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.
4
Cook the salmon:
While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
5
Make the salad:
Just before serving, add the arugula, sunflower seeds, radishes and vinegar to the bowl of cooked potato and peas. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.
6
Plate your dish:
Divide the salad between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with a few spoonfuls of the marinated lemon. Enjoy!
Tips from Home Chefs