Pear and Pomegranate Salad with Salmon and Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 2 wild caught Alaskan salmon fillets
  • 2 tbsp coconut oil of ghee
  • 4 large handfuls of arugula
  • 1 pear, sliced
  • ½ cup pomegranate seeds
  • 2 green onions
  • ⅓ cup goat cheese
  • For the dressing:
  • ½ cup extra virgin olive oil
  • juice of 1 lemon
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp rosemary
  • ¼ tsp thyme
Instructions
  1. First make the dressing by adding all of the ingredients to a mason jar, seal the lid and shake until well combined. Set aside.
  2. To make the salad, add the arugula, pomegranate seeds, green onions and goat cheese to a large bowl and gently toss to mix. Set aside.
  3. Please a cast iron skillet on the stove over medium high heat and add the coconut oil. Season the salmon fillets with salt and pepper. When the skillet is hot add the salmon skin side up. Cook for 5-7 minutes and flip and cook for an additional 5-7 minutes. You know it's done when you easily flakes.
  4. Add the salmon and sliced pears to the arugula mixture, top with dressing and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/02/12/pear-and-pomegranate-salad-with-salmon-and-lemon-vinaigrette/