Ingredients
4 salmon pieces (about 2 lbs.)
1/4 c. extra-virgin olive oil, plus more for drizzling
kosher salt
Freshly ground black pepper
2 lemons, cut into wheels
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
16 oz. sliced strawberries
10 oz. arugula greens
1/2 red onion, thinly sliced
2 tbsp. chopped fresh chives
Preparation
Step 1Preheat oven to 450° and line a rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly, then drizzle with olive oil and season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thickness of the fish.)Step 2Meanwhile, in a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well and refrigerate until ready to serve.Step 3Toss strawberries with arugula greens and red onion.Step 4Divide greens between 4 plates and drizzle with dressing. Top with salmon and garnish with chives.
