Wild salmon salad

    • Four 4 oz. filets of salmon

    • ½ tbsp avocado oil

    • 10 oz argula

    • ¼ cup extra virgin olive oil

    • 2 tbsp lemon juice

    • 12 olives (green or black)

    • 12 cherry tomatoes, halved

    • ¼ raw pumpkin seeds

    • Salt

    1. Season both sides of the salmon filets with salt

    2. Heat the avocado oil in a 10-inch skillet over medium-high heat. Once the oil is simmering, add the fish, skin side up

    3. Sear for 3-4 minutes and the flip the filet and cook for an addition 3-4 minutes

    4. Turn off heat and let the salmon sit for one minute

    5. Place the arugula in a bowl and toss with olive oil and lemon juice — divide among the four plates

    6. Arrange olives, tomatoes, and pumpkin seeds on top of the arugula

    7. Add the salmon, and serve!