- with strawberries & walnuts -
This mouthwatering salad is a delicious mix of protein, healthy fats, and seasonal spring produce. Serve as a side dish or hearty lunch option.
Prep and Cook Time: 20 minutes
Yields: 2 servings
4 oz fresh salmon filet
1 TBSP olive oil
1 tsp Herbs de Provence
5-6 cups arugula
½ pint fresh strawberries, sliced
¼ chopped walnuts
Preheat a cast iron skillet a 1 TBSP olive oil over medium heat. Place salmon filet in skillet, skin side down, and sprinkle with Herbs de Provence. Cover and cook about 5 minutes. Flip salmon, cover, and finish cooking until salmon is pink and flaky in the center, about 8 minutes. Remove from heat and set aside to cool.
While salmon is cooking, prepare the salad. Mix arugula, strawberries, and chopped walnuts in a large salad bowl.
Once salmon has cooled, remove skin and pull into small pieces. Sprinkle salmon over salad and enjoy!
The cooking time on your salmon will vary greatly depending on the thickness of the fish. For oven roasting, I prefer a thick filet. For stovetop cooking, a thinner filet may be easier. In either case, make sure to check your salmon occasionally or use a probe thermometer to avoid under or overcooking.
This salad is absolutely delicious with a variety of fruits! Consider using seasonal options. In the summer choose from strawberries or peaches. In the fall, blueberries are a tasty alternative.
Because this salad is already very flavorful, there’s no need to add a ton of salad dressing. Even so, a light balsamic vinaigrette or honey mustard dressing can be a nice addition.