Pan-Seared Salmon on Baby Arugula Salad

We are on vacation in Destin and I found this recipe in the paper and wanted to save.

• Ready In: 16 mins
• Serves: 2

Ingredients

• 2 (6 ounce)  center-cut salmon fillets
• 1 1⁄2 tablespoons fresh lemon juice
• 1 1⁄2 tablespoons olive oil
•  salt & freshly ground black pepper, to taste

• For the Salad

• 3  cups  baby arugula leaves
• 2⁄3 cup grape tomatoes or 2⁄3 cup cherry tomatoes, halved
• 1⁄4 cup red onion, thinly sliced
• 1  tablespoon extra virgin olive oil
• 1  tablespoon red wine vinegar
•  salt & freshly ground black pepper, to taste

Directions

1. Place the salmon in a shallow bowl. Toss with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2. Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
3. Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
4. Serve salmon atop the salad.