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–+ servings
This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.
Yield: 2 servings
5 from 7 votes

Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Dinner, Lunch, Salad
Cuisine: American
This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Ingredients

  • 1 Tbsp olive oil
  • Olive oil spray
  • 1 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • ½ pound wild salmon (cut into 2 fillets)
  • Kosher salt
  • 3 cups arugula
  • 1 cup cooked beets (6 to 8 oz, cut into small wedges*)
  • 1 to 2 radishes (thinly sliced)
  • 2 oz fresh goat cheese (crumbled)
  • 2 Tbsp pistachios (toasted and chopped)
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp capers

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.
    salad with beets
  • Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
  • Divide onto two plates and top with the salmon and capers.

Notes

You can cook the beets by boiling or roasting. I steam-roast mine by preheating the oven to 375F and wrapping the scrubbed, unpeeled beets tightly in foil (season first with a little salt and pepper).
Bake on a baking sheet for about 1 hour, or until easily pierced with a fork. When the beets are cool enough to handle, you can peel the skins right off (do this under running water to keep them from staining your hands).

Nutrition

Serving: 1salad, Calories: 437kcal, Carbohydrates: 18g, Protein: 33.5g, Fat: 26.5g, Saturated Fat: 8.3g, Cholesterol: 85mg, Sodium: 727.5mg, Fiber: 4.5g, Sugar: 12g