Ingredients :
- Salmon pieces (about 2 lbs) : 4
- Extra-virgin olive oil, plus more for drizzling : 1/4 c
- Kosher salt
- Freshly ground black pepper
- Lemons, cut into wheels : 2
- Balsamic vinegar : 2 tbsp
- Dijon mustard : 1 tbsp
- Sliced strawberries : 16 oz
- Arugula greens : 10 oz
- Red onion, thinly sliced : 1/2
- Chopped fresh chives : 2 tbsp
1. Preheat oven to 450° and line a rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly, then drizzle with olive oil and season with salt and pepper.
2. Place 3
lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary
depending on thickness of the fish.)
3. Meanwhile,
in a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well
and refrigerate until ready to serve.
4. Toss
strawberries with arugula greens and red onion.
Divide greens between 4 plates and drizzle with dressing.
Top with salmon and garnish with chives.
Time : 1-5 Minutes
Serves : 4
