Lemon-Rosemary Poached Salmon on Bitter Greens

Lemon-Rosemary Poached Salmon on Bitter Greens
Serves 4

3 tablespoons olive oil
1 1¼2 pound salmon fillet
1¼2 cup white wine
4 garlic cloves, minced
Juice from one lemon
1¼4 cup fresh rosemary leaves, minced
4 cups mesclun salad mix
4 cups baby arugula leaves
3¼4 cup walnuts, coarsely chopped
3¼4 cup pitted Kalamata olives
1 cup red or yellow pear
tomatoes, halved

In a medium skillet, heat 1 tablespoon olive oil and sear salmon, flesh side down, for 1 minute, until lightly browned. Flip salmon over; add white wine, garlic, lemon juice, and rosemary to pan. Cover and poach until salmon is cooked through, 6 to 9 minutes, depending on thickness of fish. Baste once or twice during cooking with liquid in pan.

While salmon is cooking, combine greens in a medium bowl. Toss to lightly coat with remaining olive oil. Season with salt and pepper. Divide greens among four serving plates. Remove fish from pan and cut into four pieces. Place one piece of salmon on each plate. Arrange olives, walnuts, and tomatoes on each plate. Serve immediately.