How to Cook Citrus Salmon

Citrus-marinated salmon pan-seared and served over arugula with herb butter.

Instructions

1. Mix together orange juice, thyme, and sea salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat each side. Arrange pieces skin side up, cover with plastic wrap, and marinate in the refrigerator for 30 minutes. Do not marinate over 1 hour to keep the fish from breaking down.
2. Make herb butter by combining room-temperature butter, sea salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
3. Remove salmon from marinade and pat dry with paper towels. Sprinkle skin with salt to help pull out moisture.
4. Preheat a medium skillet with avocado oil over medium heat.
5. When the pan is hot, place salmon skin side down and cook for about 3.5 minutes. Turn over and cook another 1.5 minutes until internal temp reaches 145°F. Remove from heat.
6. Place arugula in a medium mixing bowl, drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Split dressed greens between two dinner plates.
7. Place one salmon fillet over the greens and finish with a teaspoon of herb butter.