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This Arugula Salmon Salad is a vibrant, complete meal that feels fancy but comes together quickly. It combines peppery arugula, rich flaky salmon, and a zesty lemon-dill vinaigrette for a bright, satisfying dish. Perfect for a quick weeknight dinner or a leisurely weekend lunch, this Arugula Salmon Salad delivers restaurant-quality flavor with minimal effort.

Why You’ll Love This Arugula Salmon Salad

Complete meal: Lean protein, healthy fats, and greens in one bowl.
Divine textures: Crispy salmon, creamy avocado, and crunchy cucumber.
Quick prep: Ready in under 30 minutes for an easy weeknight win.
Indulgent & healthy: Omega-3 rich salmon and fresh vegetables nourish and delight.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin-on
120 g baby arugula
1 large avocado, sliced
½ English cucumber, thinly sliced
¼ red onion, very thinly sliced
2 tbsp olive oil, divided
1 lemon (you’ll use juice and zest)
1 tbsp fresh dill, chopped
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste

Tools: A large non-stick skillet, a small jar with a lid for shaking the dressing, a large serving bowl.

Notes: The quality of your ingredients really shines here. Fresh, vibrant arugula and good-quality salmon make all the difference. Don’t skip the fresh dill—its delicate, herbaceous flavor is a game-changer in the dressing.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	32 g
Carbs:	12 g
Fiber:	6 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Pat that salmon dry! This is the single most important step for getting crispy skin. Use a paper towel to thoroughly dry the skin side right before it hits the pan. Any moisture will steam the skin instead of searing it.
Is your arugula looking a little sad? Give it a quick ice bath! If your arugula has wilted slightly, submerge it in a bowl of ice water for 5-10 minutes. It’ll perk right up and be extra crisp for your salad.
Don’t have fresh dill? While fresh is best, you can use 1 teaspoon of dried dill in a pinch. The flavor will be a bit more muted, so you might want to add a little extra fresh parsley or chives to brighten it up.
How to slice an avocado without turning it to mush. Score the flesh in a grid pattern while it’s still in the skin, then use a spoon to scoop it out. You’ll get perfect little cubes every time.

How to Make Arugula Salmon Salad

Step 1: First, let’s make our zesty dressing. In your small jar, combine the juice of half the lemon (about 2 tablespoons), 1 tablespoon of olive oil, the Dijon mustard, minced garlic, and chopped fresh dill. Add a big pinch of salt and a few cracks of black pepper. Pop the lid on and shake it vigorously for about 30 seconds until the dressing is emulsified and looks creamy. Give it a quick taste—it should be bright and tangy. Set this aside while you work on the rest.

Step 2: Now, prep your vegetables. Thinly slice the cucumber and red onion. For the onion, if you find the raw flavor a bit too strong, you can soak the slices in cold water for 5 minutes to mellow them out. Slice your avocado—a little trick is to do this last to prevent browning. Add all your veggies, including the arugula, to your large serving bowl but don’t toss them yet. We’ll dress the salad at the very end.

Step 3: Time for the star of the show: the salmon. Pat the fillets completely dry with paper towels, especially the skin side. Season both sides generously with salt and pepper. Heat the remaining tablespoon of olive oil in your non-stick skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan skin-side down. You should hear a confident sizzle—that’s how you know you’re on the right track.

Step 4: Now, here’s the hard part: don’t touch it! Let the salmon cook skin-side down for about 6-7 minutes. This is what gives you that wonderfully crispy, crackly skin. You’ll notice the color change, as the cooked part creeps up the sides of the fillet. When it’s cooked about two-thirds of the way up, it’s time to flip.

Step 5: Gently flip the fillets and cook for just another 1-2 minutes on the flesh side. You’re aiming for a beautiful golden-brown sear. The salmon is perfect when it’s still slightly translucent in the very center—it will continue to cook from residual heat after you take it out of the pan. Squeeze the other half of the lemon over the top of the salmon right in the pan for an extra burst of freshness.

Step 6: Let’s bring it all together. Pour about two-thirds of your dressing over the arugula and vegetables in the bowl. Use salad tongs or your clean hands to gently toss everything, ensuring every leaf is lightly coated. The arugula will just barely start to wilt, which is exactly what you want.

Step 7: Divide the dressed salad between two plates or bowls. Top each with the beautiful, crispy salmon fillets. Drizzle the remaining dressing over the salmon itself. Finish with a final crack of black pepper and maybe a little extra sprinkle of fresh dill. Serve immediately while the salmon skin is still delightfully crisp.

Storage & Freshness Guide

Fridge: Store leftover dressed salad and salmon separately in airtight containers for up to 1 day.
Freezer: Not recommended for assembled salad; cooked salmon alone freezes for up to 1 month.
Reviving: Reheat salmon skin-side down in a skillet to recrisp; refresh salad greens with a splash of cold water.

Serving Suggestions

Complementary Dishes

Garlic-rubbed sourdough toast — The crunchy, chewy bread is perfect for soaking up any leftover lemony dressing and adds a wonderful carb-y element if you’re extra hungry.
Simple roasted baby potatoes — Tossed with olive oil, salt, and rosemary, these make the salad even more hearty and satisfying for a bigger meal.
Grilled asparagus spears — Their earthy, slightly smoky flavor pairs beautifully with the salmon and adds another lovely green vegetable to the mix.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes and high acidity cut through the richness of the salmon and mirror the lemon in the dressing perfectly.
Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate and highlights the fresh, herby flavors in the salad.
A light-bodied Pinot Noir — If you prefer red, this is the way to go. Its subtle earthiness and red fruit notes won’t overpower the delicate fish.

Something Sweet

Lemon sorbet — It’s a bright, palate-cleansing finish that continues the citrus theme from the salad in the most delightful way.
Fresh berry salad with a hint of mint — Simple, fresh, and not too heavy. The berries provide a natural sweetness that feels just right after a savory meal.
Dark chocolate-dipped orange segments — A little sophisticated treat where the bitter chocolate and sweet citrus create a perfect, elegant ending.

Top Mistakes to Avoid

Mistake: Overcooking the salmon. There’s nothing sadder than dry, chalky salmon. Remember, it continues to cook after you take it off the heat. You want it just opaque on the outside with a slightly translucent center when you pull it from the pan.
Mistake: Dressing the salad too early. Arugula is delicate and wilts quickly. If you add the dressing and then let it sit, you’ll end up with a soggy, sad salad. Always dress it at the very last second before serving.
Mistake: Moving the salmon in the pan. I’ve messed this up before too… the second you hear that sizzle, you want to press it down or move it around. Resist! Let it sit undisturbed to form that perfect, crispy crust.
Mistake: Skipping the taste test on the dressing. Your palate is your best tool. Always taste the dressing and adjust the seasoning—maybe it needs more salt, another squeeze of lemon, or a pinch of sugar to balance the acidity.

Expert Tips

Tip: Bring your salmon to room temperature. Take the salmon out of the fridge about 15-20 minutes before cooking. This helps it cook more evenly, so you don’t end up with a overcooked outside and a cold center.
Tip: Zest your lemon before juicing it. It’s infinitely easier! Add a teaspoon of lemon zest to your dressing for an extra layer of intense citrus aroma that really makes the flavors pop.
Tip: Use the salmon skin as a guide. When the salmon is cooking skin-side down, you’ll see a visible line of cooked (opaque) fish moving up the side of the fillet. When it’s about two-thirds of the way up, it’s time to flip. No more guessing!
Tip: Massage your avocado. Sounds weird, I know. But if you’re slicing avocado ahead of time, toss the slices with a tiny bit of the lemon dressing. The acid helps prevent them from turning brown, so your salad stays picture-perfect.

FAQs

Can I use a different type of fish?
Absolutely! While salmon is our star here for its rich flavor and crispy skin, this recipe is very adaptable. Pan-seared trout or tuna steaks would be fantastic substitutes. For a flaky white fish like cod or halibut, you might skip the skin-on preparation and just pan-sear the fillets for a few minutes per side until they flake easily. The key is to adjust the cooking time based on the thickness of your fish.

I’m not a fan of arugula. What other greens can I use?
No problem at all—the peppery bite of arugula isn’t for everyone. A mix of baby spinach and romaine lettuce would be a great, milder alternative. For a different flavor profile, you could try watercress (which has a similar peppery note but is slightly more bitter) or even shredded kale. Just make sure if you’re using kale to give it a little massage with the dressing first to soften it up.

Can I make this salad ahead of time?
You can do some prep, but I’d recommend assembling it fresh. You can make the dressing up to 2 days ahead and keep it in the jar in the fridge. You can also wash and chop the vegetables (store the avocado with a squeeze of lemon juice). Cook the salmon and assemble the salad just before you’re ready to eat to keep everything crisp and the salmon skin perfectly crunchy.

How do I know when the salmon is perfectly cooked?
The best method is the finger test. Gently press the top of the salmon fillet. If it feels soft and squishy, it’s still rare. If it feels firm and springy, it’s medium. If it’s very firm, it’s well-done. For this salad, we’re aiming for medium—springy but with a little give. Visually, the flesh should be opaque and flake easily with a fork.

My dressing separated. How can I fix it?
Don’t worry, this happens! Emulsions can break. The easiest fix is to give it another really good shake right before you use it. If it’s being particularly stubborn, you can try whisking in another teaspoon of Dijon mustard, which is a great emulsifier. For future reference, always add your oil slowly while whisking (or shaking) continuously to help it bind together smoothly.

Arugula Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, californian

Servings 2

Total Time 27 minutes

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Ingredients

For the salad:

2 salmon fillets (about 150-180 g each, skin-on)
120 g baby arugula
1 large avocado (sliced)
1/2 English cucumber (thinly sliced)
1/4 red onion (very thinly sliced)
2 tbsp olive oil (divided)
1 lemon (you'll use juice and zest)
1 tbsp fresh dill (chopped)
1 tsp Dijon mustard
1 small garlic clove (minced)
Salt and black pepper (to taste)

Instructions

01
First, let's make our zesty dressing. In your small jar, combine the juice of half the lemon (about 2 tablespoons), 1 tablespoon of olive oil, the Dijon mustard, minced garlic, and chopped fresh dill. Add a big pinch of salt and a few cracks of black pepper. Pop the lid on and shake it vigorously for about 30 seconds until the dressing is emulsified and looks creamy. Give it a quick taste—it should be bright and tangy. Set this aside while you work on the rest.
02
Now, prep your vegetables. Thinly slice the cucumber and red onion. For the onion, if you find the raw flavor a bit too strong, you can soak the slices in cold water for 5 minutes to mellow them out. Slice your avocado—a little trick is to do this last to prevent browning. Add all your veggies, including the arugula, to your large serving bowl but don't toss them yet. We'll dress the salad at the very end.
03
Time for the star of the show: the salmon. Pat the fillets completely dry with paper towels, especially the skin side. Season both sides generously with salt and pepper. Heat the remaining tablespoon of olive oil in your non-stick skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan skin-side down. You should hear a confident sizzle—that's how you know you're on the right track.
04
Now, here's the hard part: don't touch it! Let the salmon cook skin-side down for about 6-7 minutes. This is what gives you that wonderfully crispy, crackly skin. You'll notice the color change, as the cooked part creeps up the sides of the fillet. When it's cooked about two-thirds of the way up, it's time to flip.
05
Gently flip the fillets and cook for just another 1-2 minutes on the flesh side. You're aiming for a beautiful golden-brown sear. The salmon is perfect when it's still slightly translucent in the very center—it will continue to cook from residual heat after you take it out of the pan. Squeeze the other half of the lemon over the top of the salmon right in the pan for an extra burst of freshness.
06
Let's bring it all together. Pour about two-thirds of your dressing over the arugula and vegetables in the bowl. Use salad tongs or your clean hands to gently toss everything, ensuring every leaf is lightly coated. The arugula will just barely start to wilt, which is exactly what you want.
07
Divide the dressed salad between two plates or bowls. Top each with the beautiful, crispy salmon fillets. Drizzle the remaining dressing over the salmon itself. Finish with a final crack of black pepper and maybe a little extra sprinkle of fresh dill. Serve immediately while the salmon skin is still delightfully crisp.