Roasted Salmon with Salad
Trim salmon fillet with a sharp knife of all dark places (taste more rancid). Heat 4 tablespoons olive oil in a pan and fry salmon on both sides over high heat for 1-2 minutes. Season with salt and pepper.
Rinse arugula and spin dry. Arrange finished salmon fillets on warmed plates and sprinkle with lemon juice. On each plate, put a small pile of arugula, sprinkle with 1 tablespoon olive oil and Parmesan cheese and serve immediately.