Salmon and Blistered Tomatoes over Arugula
Total Time 35 minutes
Prep Time 10 minutes
6 (5-oz) salmon fillets
1 tsp dried oregano
1 tsp salt
½ tsp pepper
¼ cup olive oil, divided
2 pints grape tomatoes
3 cloves garlic, minced
½ tsp crushed red pepper
1 (5-oz) pkg arugula and spinach mix
½ cup freshly grated Parmesan cheese
½ cup olive oil vinaigrette
2 Tbsp lemon juice
Rub fish with oregano, salt, and pepper. Cook fish, in 2 batches, in 1½ Tbsp hot oil per batch in a large nonstick or cast-iron skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork. Remove fish from skillet; keep warm.
Cook tomatoes, garlic, and red pepper in 1 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until tomatoes begin to burst, stirring occasionally.
Toss together arugula mix, cheese, vinaigrette, and lemon juice in a large bowl. Divide greens among 6 plates; top with fish and tomato mixture.