Seared Portico Salmon Salad

Directions Print

1. Season salmon fillet with salt and pepper. In a hot pan, sear with olive oil for 3 minutes each side and set aside when finished.
2. In a large bowl, lightly toss the arugula with 1/2 of the dressing and place on a plate. Assemble the other ingredients on top minus the pomegranate and pistachios.
3. Garish the salad with the pomegranate and pistachio. Place cooked salmon on top and drizzle with the remaining dressing.