Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates
This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.
Ingredients
2 servings
Instructions
- Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
- Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
- Season the salmon on both sides with salt.
- When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
- Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
- Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
- Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
- Divide onto two plates and top with the salmon and capers.
Nutrition per serving
437kcal
💰 Cost Estimate
Total Ingredients
$409.00
$409.00
Per Serving
$205.00/serving
$205.00/serving
🏠 Savings
~$818.00 vs buying!
~$818.00 vs buying!
📋 Price Breakdown (38% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| Olive oil spray | - | - |
| white wine vinegar | 1 tsp | $2.00 |
| Dijon mustard | 0.5 tsp | $2.00 |
| wild salmon | 0.5 lb | $121.00 |
| Kosher salt | - | - |
| arugula | 3 cups | - |
| cooked beets | 1 cup | - |
| to 2 radishes | 1 | - |
| fresh goat cheese | 2 oz | $263.00 |
| pistachios | 2 tbsp | - |
| pomegranate seeds | 2 tbsp | - |
| capers | 1 tbsp | - |
*Estimated market prices, may vary by region
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