Created by breezermom on August 9, 2016
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!