While waiting for the pan to heat up, season the salmon fillets with the lemon pepper.
Drizzle the oil into the hot pan. Then add the salmon to the pan.
Allow the salmon to cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes. You will know that the salmon is done when the entire fillet is the lighter pink color. If you have a thicker fillet you can also cook it for a minute or so on each of the sides that had not been placed down on the pan. This will ensure the salmon is done. A good cut of salmon can be eaten raw, but most people like their salmon cooked medium. Medium is a light pink on the outside, flaky on the outside, but still a little moist and a slightly darker pink on the inside.
While the salmon is cooking, place your arugula in your serving bowl, then peel your tangerine and slice into rings. Arrange your tangerine in your bowl with the arugula.
Once the salmon is done cooking plate it on top of your salad and enjoy!
This is such an easy salad to make, and the combination of flavors is incredible.
Salmon Citrus Salad
Amount Per Serving
Calories 445Calories from Fat 236
% Daily Value*
Saturated Fat 5.8g36%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Vitamin A 18.2IU0%
Vitamin C 165.8mg201%
* Percent Daily Values are based on a 2000 calorie diet.