Ingredients

4 (6 ounce) sustainable salmon fillets

Cooking Spray

2 TBL sesame seeds

2 TBL black sesame seeds

1/2 tsp salt, divided

1 TBL butter

1 TBL extra-virgin olive oil

2 cups (1-inch) slices green onions

5 thin lemon slices, halved

1/4 tsp black pepper

1 c baby arugula

Preparation

  1. Preheat oven to 400

  2. Arrange salmon in a single layer on a jelly-roll pan coated with cooking spray. Combine sesame seeds and 3/8 tsp salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400 for 14 minutes or until degree of doneness.

  3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 tsp salt and pepper. Place 1 filet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bow with arugula; toss. Divide arugula mixture evenly among servings.