Salmon fillets with blackberries and arugula salad

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  • 2 lb salmon fillet
  • 4 cups arugula
  • 1 cup blackberries
  • 1/4 red onion
  • Olive oil (to taste)
  • Balsamic vinegar (to taste)
  • 1 tbsp butter
  • Salt and pepper

6 servings


Cut the salmon fillet into 6 pieces.

Put a tablespoon of butter in a very hot pan with a dash of olive oil so that the butter will not burn.

Add the salmon fillets. First on the skin side, and once it is brown season with salt and pepper on the top and flip. It should not be in the pan for long, so that it will not overcook, 5 minutes is enough. The idea is that it remains juicy inside. Set aside.

Rinse the arugula and remove the stems. Julienne the red onion and rinse the blackberries.

Put a base of arugula, onion, and blackberries on each plate and the piece of salmon on top. Season with balsamic vinegar and olive oil to taste.