Description
Whenever I make salmon for dinner, I usually cook an extra piece for lunch just to make this arugula salmon salad with capers and shaved Parmesan – loaded with good fats and omegas!
Yield: 1serving | Serving Size: 1salad
Ingredients
1 1/2cupsbaby arugula
4ozcooked sockeye wild salmon, skin removed
1tspcapers, drained
2tspred wine vinegar
1tspextra virgin olive oil
1tbspshaved parmesan, about .25 oz total
salt and fresh pepper to taste
Instructions
- I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and bake it for about 10 minutes 400F, or in a pan lightly sprayed with oil. You can also air fry salmon 400F 6 to 8 minutes.
- To make the salad, place the arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.
Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1salad, Calories: 288kcal, Carbohydrates: 2g, Protein: 32.5g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 86mg, Sodium: 288.5mg, Fiber: 0.5g, Sugar: 1.2g
