Whenever I make salmon for dinner, I usually cook an extra piece for lunch just to make this salad – loaded with good fats and omegas!
I used to bring this salad to lunch when I had a full-time job, the capers compliment the salmon so well and a touch of shaved Parmigiano-Reggiano on top sends my taste buds into a very happy place!
An interesting fact I learned when I went to the Dole farms a few years ago, most of their arugula is shipped to NY. That made me laugh because I LOVE the peppery mustard taste of arugula and use it in so many of my salads. If arugula isn't available where you live, you can use mizuna or baby mixed greens.
Arugula Salmon Salad with Capers and Shaved Parmesan
Servings: 1 • Serving Size: 1 salad • Points +: 8 pts • Smart Points: 5
Calories: 287.9 • Fat: 16.1 g • Protein: 32.6 g • Carb: 2.1 g • Fiber: 0.6 g • Sugar: 1.2 g
Sodium: 288.5 mg (without salt)
- 1 1/2 cups baby arugula
- 4 oz cooked sockeye wild salmon, skin removed
- 1 tsp capers, drained
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp (.25 oz) shaved parmesan
- salt and fresh pepper to taste
I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and cook it for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
Place 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.