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Arugula Salmon Salad with Capers and Shaved Parmesan

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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 – so good and loaded with good fats and omegas!

Arugula Salmon Salad
Arugula Salmon Salad

Here’s an easy recipe to use leftover salmon especially if you’re cooking for one. This is one of my go-to salads for lunch, the capers compliment the salmon so well! If you don’t have leftover salmon, no worries I provided directions to cook it as well.

how to use up leftover salmon

Salmon is one of my favorite fish, and bonus it’s loaded with omega-3 fatty acids! Salmon is also a fantastic protein source and far less saturated fat than chicken or beef.

Variations:

  • If arugula isn’t available where you live, you can use mizuna or baby mixed greens.
  • Canned salmon works perfectly fine here.

how to use up leftover salmonArugula Salmon Salad

Arugula Salmon Salad with Capers and Shaved Parmesan

5 from 10 votes
2
Cals:288
Protein:32.5
Carbs:2
Fat:16
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!
Course: Lunch, Salad
Cuisine: American
Arugula Salmon Salad
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 1 serving
Serving Size: 1 salad

Ingredients

  • 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 shaved 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:

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Nutrition

Serving: 1 salad, Calories: 288 kcal, Carbohydrates: 2 g, Protein: 32.5 g, Fat: 16 g, Saturated Fat: 3.5 g, Cholesterol: 86 mg, Sodium: 288.5 mg, Fiber: 0.5 g, Sugar: 1.2 g

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44 comments on “Arugula Salmon Salad with Capers and Shaved Parmesan”

  1. I just made this and it’s delicious! I used one of the prepared salmon filets from Trader Joe’s and an herb infused olive oil to add a little more flavor, and it’s phenomenal! Super simple, I’m ooking forward to having it again.

  2. We usually order carryout on Friday night. But today we got salmon fillets from Imperfect Foods, and a clamshell of arugula – so, presto! Dinner almost made itself. Will probably add Kubota tomato wedges to the salad, and a slice of sourdough toast to the  plate, 

  3. Just about the easiest weeknight dinner there is and so yummy. I season my salmon with Trader Joe’s lemon pepper seasoning before air frying.

  4. Simple but delicious! I make this for lunch as I work from home. So easy to pop in the fish and toss together the salad. Filling and tasty! 

  5. Easy staple in our home. It’s easy to switch it up by changing up the dressing with a Dijon vinegarette or just ages balsalmic! Yum!! 

  6. I love the flavors in this salad that is also easy to jar up. Put the oil, vinegar and capers at the bottom of The nar, followed by the salmon, shaved park and greens. Lasted two days for me. Delicious!

  7. Pingback: Summer Salmon Panzanella Salad | 5 WW Freestyle SmartPoints

  8. We have made this salad sooooooo many times! It is my go-to if I don’t know what to make for dinner. It is unbelievably simple and tasty. If the Big Guy is stopping for a package of arugula on the way home anyway, we add in some cherry or grape tomato halves; the sweet acidity balances nicely with the saltiness of the capers and parmesan. Thank you for posting this recipe!