Salmon & Cherry Tomato Salad

Step 1

If using frozen salmon, place it in a sealed freezer bag in a bowl of room temperature water for 10-15 minutes.

Step 2

Add a drizzle of olive oil to a pan on medium-high heat and cook the cherry tomatoes for 3 minutes. Cover and continue to cook on low heat for another 5 minutes.

Step 3

In the meantime, remove the defrosted salmon from the bowl of water. Heat a drizzle of olive oil in a pan on medium heat and cook the salmon skin-side down for 6 minutes.

Step 4

Remove the skin from the red onion. Cut it in half and then into thin slices.

Step 5

Flip the salmon and cook for 1 minute on each side. Set aside.

Step 6

Roughly break up the salmon into pieces using a fork.

Step 7

To make the dressing, mix the mustard with a drizzle of olive oil, and salt & pepper in a bowl.

Step 8

Add some arugula to a bowl, top with red onion, cherry tomatoes, and crumbled feta.

Step 9

Add the salmon and top with the vinaigrette. Season with salt & pepper to your taste and enjoy!