Salmon, Rödbeta och Rucolasallad med pistaschmandel och granatäpplen

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
2. 2
   Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
3. 3
   Season the salmon on both sides with salt.
4. 4
   When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
5. 5
   Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
6. 6
   Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
7. 7
   Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
8. 8
   Divide onto two plates and top with the salmon and capers.