In a medium bowl combine arugula and halved cherry tomatoes. Season with a bit of crushed sea salt and cracked pepper. Set aside.
In a skillet, heat olive oil and cook cubed golden beets and shallots until beets are browned on the edges and fork tender and the shallots are crispy and browned. Remove from pan. Keep warm. Wipe out pan.
In the same skillet, heat olive oil and cook salmon. You can use skin on or off. Just cook both sides until browned, crispy and the middle should be rare to medium-rare (or cooked to your liking). Remove from skillet. Flake with a fork.
Divide salad between bowls top with golden beets and salmon. Drizzle with Creamy Shallot Dijon Dressing. Recipe for dressing linked below.
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