Watermelon and Salmon Salad

Ingredients

• 4 salmon fillets, about 6 ounces each, skin-on
• 1 tablespoon olive oil, for searing
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups watermelon, seeded and cubed
• 4 cups baby arugula
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt

Method

1. 1

   Pat the salmon fillets dry with paper towels and season both sides with 1/2 teaspoon salt and the black pepper.

2. 2

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
3. 3

   Place salmon skin-side down in the skillet and sear until the skin is crisp, about 4 minutes.

   4:00 · Sear skin side
4. 4

   Flip the salmon and cook until the flesh is opaque and flakes easily, about 3 minutes more.

   3:00 · Sear second side
5. 5

   Transfer the salmon to a plate and let rest for 5 minutes, then break into large chunks or leave whole for plating.

   5:00 · Rest salmon
6. 6

   In a small bowl, whisk together 3 tablespoons olive oil, lime juice, honey, and 1/4 teaspoon salt until combined.

7. 7

   In a large bowl, combine the arugula, watermelon cubes, red onion, and mint.

8. 8

   Drizzle the vinaigrette over the salad and toss gently to coat.

9. 9

   Divide the salad among four plates, top each with a piece of seared salmon, and sprinkle with crumbled feta.