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Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 437 kcal
Course: Salad , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 Tbsp olive oil
  • Olive oil spray
  • 1 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • ½ pound wild salmon (cut into 2 fillets)
  • kosher salt
  • 3 cups arugula
  • 1 cup cooked beets (6 to 8 oz, cut into small wedges*)
  • 1 to 2 radishes (thinly sliced)
  • 2 oz fresh goat cheese (crumbled)
  • 2 Tbsp pistachios (toasted and chopped)
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp capers

Instructions

    Cup of Yum
  1. Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
  2. Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
  3. Season the salmon on both sides with salt.
  4. When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
  5. Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
  6. Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
  7. Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
  8. Divide onto two plates and top with the salmon and capers.

Notes

  • You can cook the beets by boiling or roasting. I steam-roast mine by preheating the oven to 375F and wrapping the scrubbed, unpeeled beets tightly in foil (season first with a little salt and pepper).
  • Bake on a baking sheet for about 1 hour, or until easily pierced with a fork. When the beets are cool enough to handle, you can peel the skins right off (do this under running water to keep them from staining your hands).

Nutrition Information

Serving 1salad Calories 437kcal (22%) Carbohydrates 18g (6%) Protein 33.5g (67%) Fat 26.5g (41%) Saturated Fat 8.3g (42%) Cholesterol 85mg (28%) Sodium 727.5mg (30%) Fiber 4.5g (18%) Sugar 12g (24%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 437

% Daily Value*

Serving 1salad
Calories 437kcal 22%
Carbohydrates 18g 6%
Protein 33.5g 67%
Fat 26.5g 41%
Saturated Fat 8.3g 42%
Cholesterol 85mg 28%
Sodium 727.5mg 30%
Fiber 4.5g 18%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.