Grilled Salmon Salad with Arugula and Cherry Tomatoes

Ingredients

• Grilled salmon fillet 6 oz
• Arugula 2 cups
• Cherry tomatoes 1/2 cup
• Olive oil 1 tbsp
• Balsamic vinegar 1 tbsp

Method

1. Prepare the grill or pan. If using an outdoor grill, preheat it to medium-high heat. If you don't have a grill, you can use a grill pan or regular skillet on the stove over medium-high heat.
   Tip: Make sure the grill or pan is hot before cooking the salmon to get nice grill marks and prevent sticking.
2. Season the salmon. Pat the salmon fillet dry with paper towels. Lightly brush both sides with olive oil and season with a pinch of salt and pepper.
   Tip: Drying the salmon helps it sear better and prevents sticking.
3. Grill the salmon. Place the salmon fillet skin-side down on the grill or pan. Cook for about 4-5 minutes without moving it, until the fish is opaque about halfway up the side. Flip carefully and cook for another 3-4 minutes until cooked through but still moist inside.
   Tip: Use a spatula to gently lift the salmon to check if it releases easily before flipping.
4. Prepare the salad base. While the salmon cooks, place the arugula and halved cherry tomatoes in a large bowl.
   Tip: Make sure the arugula is dry so the dressing sticks better.
5. Make the dressing. In a small bowl or jar, whisk together the olive oil and balsamic vinegar until well combined.
   Tip: You can add a pinch of salt and pepper to the dressing if you like.
6. Dress the salad. Pour the dressing over the arugula and tomatoes. Toss gently to coat evenly.
   Tip: Toss gently to avoid bruising the tomatoes.
7. Assemble and serve. Place the grilled salmon fillet on top of the dressed salad. Serve immediately while the salmon is warm.
   Tip: You can garnish with a lemon wedge for extra brightness if desired.

Pro tips

• Use fresh, high-quality salmon for the best flavor and texture.
• If you prefer, marinate the salmon briefly in olive oil, lemon juice, and herbs before grilling for extra flavor.