Salmon & Cherry Tomato Salad

recipe

• 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!