Pan-Seared Salmon on Baby Arugula Salad

• 2 (6 ounce) center-cut salmon fillets
• 1 12 tablespoons fresh lemon juice
• 1 12 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 3 cups baby arugula leaves
• 23 cup grape tomatoes or 23 cup cherry tomatoes, halved
• 14 cup red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• salt & freshly ground black pepper, to taste

1. Place the salmon in a shallow bowl.
2. Toss with lemon juice, olive oil, salt and pepper.
3. Let rest for 15 minutes.
4. Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes.
5. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
6. Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
7. Serve salmon atop the salad.

center, lemon juice, olive oil, salt, baby arugula, grape tomatoes, red onion, extra virgin olive oil, red wine vinegar, salt

Taken from www.food.com/recipe/pan-seared-salmon-on-baby-arugula-salad-303916 (may not work)