Pan-fried salmon with arugula and avocado salad
4 servings
10 minutes
This recipe embodies the elegance of Italian cuisine, blending simplicity and sophistication. Golden, crispy salmon, seared to perfection, harmoniously complements the freshness of arugula and the creaminess of avocado. The light tang of lemon juice and the rich aroma of olive oil add a subtle, balanced depth of flavor to the dish. Parmesan added to the salad brings an extra umami note, making each bite a true gastronomic delight. Such a dish is perfect for an exquisite dinner or a light summer lunch, highlighting the richness of seafood and fresh ingredients that Mediterranean cuisine is renowned for.
1
Place the salmon fillet between paper towels, press it with your hand to thoroughly remove all the water. Season with salt and pepper on all sides.
- Salmon fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Heat 1/3 cup of oil in a pan over high heat until sizzling. Place the salmon fillet in the pan, skin side down. Immediately reduce the heat to medium.
- Olive oil: 0.5 glass
3
Fry for about 6 minutes, pressing the fillet with a spatula to the bottom of the pan until the skin is firm and crispy. If the skin cannot be separated with a spatula, fry the fish a little longer.
4
Meanwhile, in a large bowl, mix arugula, lemon juice, 3 tablespoons of olive oil, and avocado. Season with salt, pepper, and add grated cheese.
- Rocket (arugula): 280 g
- Lemon juice: 2 tablespoons
- Olive oil: 0.5 glass
- Avocado: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste
5
Flip the salmon and fry the other side for about 1 minute. Transfer the salmon to a plate lined with a paper towel. Arrange the salad on plates. Top with slices of salmon. Serve at the table.
