Arugula salmon salad with couscous, sun-dried tomatoes, pine nuts, and balsamic dressing

Norwegian Salmon Arugula Salad with Couscous

Name: Norwegian Salmon Arugula Salad with Couscous
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: 2 Norwegian salmon fillet; 1 tbsp olive oil; 4 cups arugula; 0.25 cup couscous, dry; 0.25 cup tomatoes, sun-dried; 2 tbsp pine nuts; salt and pepper; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 1 tsp Dijon mustard; 1 tsp maple syrup; 1 pinch salt; 1 pinch pepper, black

A fresh and light salad with pan-fried salmon, atop a bed of arugula, sundried tomatoes, toasted pine nuts and a tangy balsamic vinaigrette.

Cooking time30-40 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Prepare the salmon: Season the salmon fillets evenly with salt and pepper. Add oil to pan, and pan-sear on medium-high heat, for approximately 5-6 minutes on the first side. Then, flip and cook for an additional 4-5 minutes on the other side, covering the pan after about 1 minute.
Cook the couscous: prepare the couscous according to package directions. Set aside ¼ cup of cooked couscous.
Prepare the dressing: Mix all ingredients together and shake vigorously in a mason jar. Set aside.
Prepare the toppings: Thinly slice the sundried tomatoes. To toast the pine nuts - heat a dry skillet over medium, add pine nuts, and stir frequently until they’re golden and fragrant, about 3-5 minutes.
Assemble the salad: Start by laying a bed of arugula on a serving plate. Sprinkle with couscous. Add sundried tomatoes and pine nuts. Toss with desired amount of dressing. Place the seared salmon on top.