Fish

Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette takes several minutes to prepare.

Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette takes several minutes to cook.

Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette makes 4 servings.

The ingredients for Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette are:

4 (6-ounce) wild salmon fillets
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons minced shallots
1 pint grape tomatoes, halved (2 cups)
5 cups loosely packed arugula

Here is how you make Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette:

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. 2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; saut? for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Saut?ed Salmon and Arugula Salad with Tomato Vinaigrette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 276.2

• Total Fat: 11.7 g
• Cholesterol: 127.5 mg
• Sodium: 534.0 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.3 g
• Protein: 35.8 g