Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates
Make Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates for a bright, quick dinner with seared salmon and crunchy pistachios.
Ingredients
- 1 Tbsp olive oil
- Olive oil spray
- 1 tsp white wine vinegar
- ½ tsp Dijon mustard
- ½ pound wild salmon (cut into 2 fillets)
- Kosher salt
- 3 cups arugula
- 1 cup cooked beets (6 to 8 oz, cut into small wedges*)
- 1 to 2 radishes (thinly sliced)
- 2 oz fresh goat cheese (crumbled)
- 2 Tbsp pistachios (toasted and chopped)
- 2 Tbsp pomegranate seeds
- 1 Tbsp capers
Instructions
Step 1: Preheat and make the vinaigrette
Warm the oven to 450°F and grab a small glass jar for the dressing. In that jar whisk (or shake) 1 tablespoon olive oil with 1 teaspoon white wine vinegar and ½ teaspoon Dijon mustard until the vinaigrette is smooth and glossy; set the jar aside so the flavors bloom while you work. Keep the olive oil spray or a small atomizer bottle nearby for finishing the skillet later.
Step 2: Season and cook the salmon
Pat the two salmon fillets dry and season both sides with kosher salt. Lightly coat a heavy ovenproof skillet (you’ll only show the result, not the stove) with a quick spray of olive oil so it’s shimmering. When the pan would be very hot, sear the salmon skin-side down until the skin crisps and the edges turn opaque, then flip briefly and transfer to the preheated oven to finish — you’re aiming for a glossy, just-cooked interior with a crisp seared exterior. Let the fillets rest briefly on a small plate so juices redistribute.
Step 3: Toss the salad and build the mix-ins
In a large mixing bowl combine 3 cups peppery arugula and 1 cup small wedges of cooked beets with the vinaigrette from the jar and toss until every leaf and beet wedge has a light, shiny coating. Taste and season with a little more kosher salt if needed. Sprinkle in thin rounds of radish for snap, crumble in 2 ounces fresh goat cheese for creamy tang, fold in 2 tablespoons toasted chopped pistachios for crunch, scatter 2 tablespoons jewel-like pomegranate seeds for bright pop, and finish with 1 tablespoon capers for salty punctuations — the result should be a loosely layered, colorful salad with glossy dressing, crunchy pistachio fragments, creamy cheese pockets, and ruby seeds catching the light.
Step 4: Plate and finish with salmon
Divide the dressed salad onto two shallow plates, nestling the arugula and beet mixture into a loose mound. Top each portion with a rested salmon fillet, placing the seared skin (if present) outward so it reads crisp. Scatter any remaining pomegranate seeds, chopped pistachios, a few extra goat cheese crumbles and capers over the top and finish with a faint drizzle of the reserved dressing from the jar. Serve immediately so the contrast between warm, seared salmon and cool, crunchy salad stays vivid.
Notes
- Use wild salmon when possible for deeper flavor and better texture.
- Keep dressing separate if you plan to store leftovers to avoid wilting the arugula.
- Toast pistachios just before serving for maximum crunch and aroma.