- 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.
- 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.
- Garish the salad with the pomegranate and pistachio. Place cooked salmon on top and drizzle with the remaining dressing.
Ingredient availability varies by location*