Salmon fillets grilled until the skin is crisp, served on fresh arugula with a lemon and dill dressing. A quick, high-protein, gluten-free main course.
Ingredients
Instructions
- 1
Pat the salmon dry with paper towels and rub with half of the olive oil, the salt and the pepper.
- 2
Heat a cast-iron grill pan over high heat until very hot.
- 3
Place the salmon skin side down and cook without moving for 4-5 minutes until the skin is crisp; turn and cook for 2-3 minutes more.
- 4
Finely chop the dill and mix it with the remaining olive oil and the lemon juice.
- 5
Divide the arugula among plates, set the salmon on top, drizzle with the dill dressing and serve right away.
Nutrition
Per serving
| Calories | 513 kcal |
|---|---|
| Protein | 45 g |
| Carbs | 2 g |
| Fat | 35 g |
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