Ingredients

• 2 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar

Instructions

1. 1Heat 1 tablespoon olive oil in a skillet over medium-high heat — 1 minute
2. 2Season salmon fillets with salt and pepper — 1 minute
3. 3Sear salmon fillets in the skillet, skin side down, until crispy — 4 minutes
4. 4Flip the salmon fillets and cook until they are cooked through — 3 minutes
5. 5Remove salmon from skillet and let it rest — 1 minute
6. 6In a large bowl, combine arugula, cherry tomatoes, red onion, and feta cheese — 2 minutes
7. 7In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, and balsamic vinegar — 2 minutes
8. 8Drizzle dressing over arugula mixture and toss gently — 1 minute
9. 9Plate the salad and top with the salmon fillets — 1 minute