Quick Tip: Don’t want four salads this week? Make two instead and keep the extra pieces of salmon for other meals.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li> Cooking Spray</li>
                                            <li>1 lb  salmon fillet </li>
                                            <li>¼ tsp  salt </li>
                                            <li>¼ tsp  ground black pepper</li>
                                            <li>2 tbsp  unseasoned rice vinegar</li>
                                            <li>1 garlic clove, minced </li>
                                            <li> Juice of ½ lemon</li>
                                            <li>1 tsp  Dijon mustard</li>
                                            <li>¼ tsp  dried tarragon</li>
                                            <li>¼ cup  extra-virgin olive oil</li>
                                            <li>6 cups  arugula</li>
                                            <li>2 cups  halved cherry tomatoes</li>
                                            <li>¼ cup  chopped raw walnuts</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li> Preheat oven to 425°F. Coat a baking sheet with cooking spray.</li>
                                    <li>Place salmon skin-side down on the baking sheet. Sprinkle fish with 1⁄8 tsp each of salt and pepper. Bake until salmon is flaky and internal temperatures reaches 145°F, about 20 to 22 minutes. Let salmon cool 10 minutes, then cut into 4 pieces.</li>
                                    <li>In a small bowl, whisk together rice vinegar, garlic, lemon juice, mustard, tarragon, and the remaining ⅛ tsp each of salt and pepper. Slowly drizzle in olive oil while whisking to combine.</li>
                                    <li>Into each of 4 resealable containers, put 1½ cups arugula, ½ cup cherry tomato halves, 1 tbsp walnuts, and a piece of salmon. Before serving, top each salad with 1 tbsp dressing.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print