Pan-Roasted Salmon with Arugula and Avocado Salad

Ingredients

• 4 salmon filets, preferably wild
• Kosher salt and freshly ground black pepper
• 1/3 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 1/2-inch cubes

Directions

1. Pat the salmon filets very dry with paper towels, then season every side with salt and pepper. Pour 1/3 cup oil into a large stainless steel skillet and warm it over medium-high heat until it shimmers. Lay in the salmon, skin side-down, and lower the heat to medium-low right away. Cook the filets, gently pressing the tops so the skin stays in contact with the pan, until the fat has rendered and the skin is crisp, about 6 minutes. If a spatula does not slide under the skin easily, leave the salmon alone a little longer until it releases without a fight.
2. While the salmon cooks, add the arugula to a large bowl with the lemon juice, the remaining 3 tablespoons of olive oil, and the avocado. Season with salt and pepper, then toss in the grated cheese.
3. Turn the salmon over and cook the second side until a thermometer placed in the thickest section reads 120 degrees F for medium rare; for medium, look for 130 degrees F. It should need about 1 minute longer. Move the salmon to a paper towel-lined plate. Divide the salad among plates, set the salmon on top, and serve.