Pan-Seared Salmon with Arugula, Zucchini and Asparagus
Serves: 1
  • 4 ounces salmon
  • 1 ½ teaspoons olive oil
  • 2 cups arugula
  • ½ cup zucchini, cut into bite size pieces
  • 2 asparagus stems, chopped
  • 2 teaspoons lemon juice
  • ½ teaspoon olive oil
  • Pinch of salt & pepper
  1. In a medium sauté pan over a medium-high flame, heat olive oil. Season salmon with salt and pepper. Add salmon skin side up to the pan. Cook until crispy about three-four minutes, turn over.
  2. Move the salmon to the side of the pan and add zucchini and asparagus, season with a little salt and pepper. Sauté until bright green and slightly softened, about two-three minutes. Remove from pan, set aside.
  3. Continue to cook salmon until desired temperature is reached, about one minute longer for medium-well on a thicker salmon filet.
  4. Pile arugula on a small plate. Toss with warm zucchini and asparagus, and then drizzle with lemon juice and olive oil – season with a little salt and pepper. Place salmon on top of mixture and enjoy!
Recipe by Cooking for Keeps at