Salmon Salad On Arugula

4
Servings
45m
Prep Time
15m
Cook Time
1h
Ready In


"I've gone crazy for arugula. And love it with salmon. Such a great contrast in flavors!! Chill time is included in prep time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (343.3 g)
  • Calories 433.2
  • Total Fat - 20.9 g
  • Saturated Fat - 6 g
  • Cholesterol - 117.5 mg
  • Sodium - 752.4 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.3 g
  • Protein - 52.7 g
  • Calcium - 149.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.4 mg

Step 1

Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.

Step 2

Combine salmon, 1 tablespoon juice, yogurt, and the next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.

Step 3

Combine the remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with the salmon mixture. Enjoy!

Tips & Variations


No special items needed.

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