Salmon with Cannellini Bean Salad and Arugula
5 oz. salmon filet
2 tbsp. Seasons blood orange fused EVOO
1 cup white cannellini beans
1 tsp. garlic, minced
1 tbsp. Seasons sicilian Lemon white balsamic vinegar
2 tbsp. Seasons Coratina extra virgin olive oil
1 cup arugula
salt, to taste
Heat medium sauté pan and Blood Orange Fused EVOO. Sear the salmon until preferred doneness – about 3 minutes on each side over medium-high heat.
Lightly dress arugula with Seasons sicilian lemon white balsamic vinegar, Seasons coratina extra virgin olive oil and salt.
Mix remaining ingredients in a bowl.
Plate cannellini bean salad, followed by salmon and topped with arugula.