Put this power-packed plate into the weeknight rotation. It's ready in less than 20 minutes.
4 (6-ounce) skin-on salmon fillets
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/3 cup toasted walnuts, divided
3 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons fresh lime juice
1 peeled ripe avocado
5 cups baby arugula
3/4 cup thinly sliced radishes
How to Make It
Heat a grill pan over medium-high heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Place salmon, skin side down, in pan; cook 5 minutes. Turn and cook 3 minutes for medium-rare or until desired degree of doneness.
Place 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, 1/4 cup walnuts, 2 1/2 tablespoons oil, juice, and avocado in a food processor. Pulse until almost smooth.
Place remaining 1/4 teaspoon salt, arugula, and radishes in a large bowl. Add remaining 1 1/2 teaspoons oil; toss. Divide salad among 4 plates. Top with salmon and guacamole. Chop remaining walnuts, and sprinkle over the top.