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Pan-Roasted Salmon with Arugula and Avocado Salad
Ingredients
  • 4 (5- to 6-ounce) salmon filets, preferably wild
  • Kosher salt and freshly ground black pepper
  • ⅓ cup plus 3 tablespoons extra-virgin olive oil, divided
  • 4 cups baby arugula
  • 2 tablespoons fresh juice from 1 lemon
  • Grated Parmigiano-Reggiano, for serving
  • 1 ripe Hass avocado, pitted and cut into ½-inch cubes
Steps
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