Coarse pepperI like to use lawry's seasoned pepper
3cupsbaby arugula/ spinach greens
1/4cupred onionthinly sliced
salt and pepper
1Tablespoonextra virgin olive oil
1Tablespoonred wine vinegar
Heat a medium non stick skillet on medium heat. While it is heating, whisk together in a bowl olive oil and lemon juice. Sprinkle the salmon fillets with pepper and coat each side in the olive oil and lemon juice. Let them rest in the bowl until the pan is preheated.
Place salmon fillets in the pan skin side down. Cover the top and let them cook for 4-5 minutes until cooked throughout. I like the tops to also get the pan seared crust so once they are finished, I flip them over for a few seconds to brown the top.
Sprinkle with fresh lemon and serve over the simple salad.