Pan-Seared Salmon with Warm Tomato, Basil and Arugula Salad

1. 1

   In a small bowl, whisk 2 tablespoons of the olive oil with the lemon juice and mustard and season with salt and pepper.

2. 2

   In a large nonstick skillet, heat 1 tablespoon of the olive oil.

3. 3

   Season the salmon with salt and pepper.

4. 4

   Cook the salmon skin side down over moderately high heat until the skin is very crisp and golden, about 5 minutes.

5. 5

   Flip the fillets and cook until opaque in the center, about 4 minutes.

6. 6

   Transfer the salmon to plates, skin side up.

7. 7

   Pour off the oil in the skillet.

8. 8

   Heat the remaining 1 tablespoon of olive oil in the pan.

9. 9

   Add the tomatoes and shallot and cook over moderately high heat, stirring occasionally, until browned in spots, about 2 minutes.

10. 10

    Season with salt and pepper.

11. 11

    In a large bowl, toss the arugula with the basil, dressing, tomatoes and shallots.

12. 12

    Mound the salad beside the salmon and serve.

* Per serving · 4 servings · Values may vary.