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Salmon Salad On Arugula

Here's how you make Salmon Salad On Arugula
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  • Servings: 4
  • Prep: 45m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 fillets (24 ounces) salmon, skinless (6 ounces each)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice, divided
  • 2 ounces Greek yogurt (2 tablespoons)
  • 2 ounces creme fraiche (2 tablespoons, or sour cream)
  • 2 tablespoons fresh basil, thinly sliced
  • 4 teaspoons capers, rinsed, drained, and chopped
  • 4 cups baby arugula leaves
  • 1 cup red onion, very thinly vertically sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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