Pan-Seared Salmon with Pomegranate Black Bean Salad

Name: Pan-Seared Salmon with Pomegranate Black Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 large Salmon Fillet; 1/2 box Arugula; 1 can Black Beans; 1/2 Pomegranate; 2 Shallots; 3 tablespoons Olive Oil; 1 tablespoon Balsamic Vinegar; 1 teaspoon Cumin; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

A quick and vibrant high-protein meal featuring a cumin-dusted salmon fillet on a bed of zesty arugula, black beans, and pomegranate seeds with a light balsamic vinaigrette.

15mPrep

10mCook

25mTotal

2Servings

10Ingredients

Ingredients

Salmon Fillet1 large
Arugula1/2 box
Black Beans1 can
Pomegranate1/2
Shallots2
Olive Oil3 tablespoons
Balsamic Vinegar1 tablespoon
Cumin1 teaspoon
Salt1/2 teaspoon
Black Pepper1/4 teaspoon

Steps

Prepare the salad components: Rinse and drain the can of black beans. Remove the seeds from half a pomegranate. Finely slice the shallots.
In a large bowl, combine the arugula, drained black beans, pomegranate seeds, and sliced shallots.
In a small bowl, whisk together 2 tablespoons of olive oil and the balsamic vinegar to create the dressing. Season with a pinch of salt and pepper. Set aside.
Pat the salmon fillet completely dry with a paper towel. Season all sides with cumin, salt, and pepper.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Carefully place the salmon skin-side down in the hot pan.
Sear the salmon for 4-6 minutes, until the skin is crisp and golden. Flip and cook for another 2-4 minutes on the other side, depending on thickness and desired doneness.
While the salmon is cooking, pour the dressing over the salad and toss gently to combine.
Serve the pan-seared salmon immediately over the fresh pomegranate and black bean salad.

Tips

To easily remove pomegranate seeds, cut the fruit in half, hold it seed-side down over a bowl, and firmly tap the back with a wooden spoon.
Patting the salmon skin very dry with a paper towel before seasoning is the key to achieving a perfectly crispy skin.
Don't dress the salad until just before serving to prevent the arugula from becoming wilted.