Pan-Seared Salmon with Arugula Grapefruit Salad

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Okay, I’ll admit I was pretty impressed with myself for this one. I think this is one of my favorite things I’ve ever made: it’s light, flavorful, bright, and beautiful to boot. Plus! So easy. Keep, keep, keep. Win, win, win. (Recipe followed exactly from the whole30recipes Instagram feed, except I accidentally cooked it skin side down first. No problem, though.)

Ingredients:

  • 2 cups arugula
  • 1 medium grapefruit, peeled and cut into sections
  • 1/2 small shallot, thinly sliced
  • 1/4 cup shaved fennel (I chopped because I didn’t know how to shave fennel?)
  • 2 salmon filets
  • 1 tablespoon ghee or coconut oil
  • 1/4 teaspoon white balsamic vinegar
  • 2 teaspoons extra virgin olive oil (EVOO)
  • salt and pepper to taste

Directions:

In a small bowl, combine arugula, grapefruit, shallot, and fennel. Set aside.

Heat skillet over medium high heat. Add ghee or coconut oil.

Season salmon with salt and pepper and place in pan, skin side up. Cook for 3ā€“4 minutes.

Season skin side with salt and pepper, and turn fish over. Cook an additional 2ā€“3 minutes, or until opaque and flaky.

Place salmon on plates.

Whisk oil and vinegar together. Pour over arugula salad. Season with salt and pepper and toss. Pile on top of fish and serve.

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