Pan Seared Salmon On Baby Arugula

• 2 center-cut salmon fillets (6 oz. each)
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 3 cups baby arugula leaves
• 2/3 cup grape or cherry tomatoes, halved
• 1/4 cup thinly slivered red onion
• Salt and freshly ground black pepper, to taste
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red-wine vinegar

1. 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2. 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3. 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4. 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

center, lemon juice, olive oil, salt, baby arugula, grape, onion, salt, extravirgin olive oil, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/pan-seared-salmon-on-baby-arugula-242445 (may not work)