Old Bay Salmon & Arugula Salad
with Grape Tomatoes, Corn, Croutons & Creamy Lemon Dressing
- Milk
- Wheat
- Eggs
- Fish
Seared Old Bay–crusted salmon is flaked into a salad of peppery arugula, sweet corn, juicy tomatoes, and golden, crunchy croutons. The creamy lemon dressing, spiked with more Old Bay and fresh lemon zest, ties everything together perfectly. It’s topped with quick-soaked shallots for just the right bite. Ready in just 15 minutes, this is your ticket to a light, satisfying weeknight win!
Ingredients
1 unit
Corn
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Shallot
20 ounce
Salmon
(Contains: Fish)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat salmon* dry with paper towels. Season all over with half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. (Lower heat if salmon begins to brown too quickly.) TIP: While salmon cooks, move on to Step 2!
Transfer to a plate.
While salmon cooks, wash and dry produce.
Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve tomatoes. Drain and rinse corn. Halve, peel, and thinly slice shallot. Soak shallot in a small bowl of cold water.
In a large bowl, mix together lemon zest, mayonnaise, sour cream, remaining Old Bay Seasoning, ¼ tsp sugar (½ tsp for 4 servings), and juice from half the lemon. Taste and season with salt and pepper.
Using a fork, break salmon into large pieces.
To bowl with dressing, add arugula, tomatoes, corn, shallot (draining first), and croutons. Toss until evenly coated.
Divide salad between shallow bowls. Top with salmon and serve with remaining lemon wedges.
