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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 simply hate fish. I've tried very hard to like it, but I can't seem to get used to the texture. Could I substitute chicken or turkey in this salad? If so, how many oz would be the about equal?

  2. Avatar photo
    Prince Of Wales Island Fishing Delux Lodge

    looking simple and tasty recipe but quantity of Arugula is overfull.. otherwise perfect salad.

  3. Avatar photo
    districtdinners

    I posted a similar salad on my blog recently, using smoked salmon, a poached egg (yum! and no added fat for cooking) and a lemon-parmesan dressing. Check it out! https://districtdinners.wordpress.com/2013/03/08/arugula-salad-with-smoked-salmon-poached-egg-and-lemon-parmesan-dressing/

  4. Avatar photo
    districtdinners

    I posted a similar salad on my blog recently, using smoked salmon, a poached egg and a lemon-parmesan dressing. I absolutely adore arugula — I could eat it plain!

  5. hubs just found out he needs to go on a low carb diet so we made this tonight. it was SO delicious. THANK YOU!!

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    Alfriston Cottage

    I looks delicious! Do you heat the salmon a bit before combining it with the salad? I've never had it cold…

    1. This site says the salad is 8 personal points. When I punch the ingredients into weight watchers, it comes out to 2. Am I missing something, I can’t find anything in the WW app about what plan I’m on. Please send help lol

  7. Made this last night, and I love the flavor combination! I wilted the arugula just a bit in the pan i cooked the salmon in, and everything came out perfect. Served it with a baked potato. I'll be making this dinner again soon, yum! 🙂

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    Healthy Living Val

    Great idea for using leftovers! I never know what to do with leftover fish especially because I'm always worried it's not going to taste very good. Adding some lemon juice probably keeps fresh tasting.

  9. This sounds great and I can't wait to dig in. I was surprised at the 8 ppv. I added it to my recipe builder and came up with 6 ppv using the kind of salmon I usually find locally. Thanks for this great idea.

    1. Avatar photo
      Gina @ Skinnytaste

      It was the leanest wild option I could find. Alaskan wild pink or chum salmon fillets are the leanest options and lower the points if you can find them!

  10. I seriously want this for dinner. Love arugula, love salmon, love capers, love parm! It probably would be great with just a splash of lemon juice too instead of using any vinegar at all.

  11. I love simple oil and vinegar as a dressing, it really lets the other flavors int he salad stand out. Looks fabulous!

  12. Avatar photo
    Jen @ Peanut Butter and Peppers

    Wow, what a great salad! The photos are gorgeous too!!! This would be perfect for my din din tonight!

  13. This sounds like the best salad, especially to pack. Do you have any other ideas for dressings? I am not a huge fan of just oil and vinegar? Thanks for all your work!!

  14. Avatar photo
    GiGi Eats Celebrities

    I thought there was an egg cracked on top – honestly this salad looks great but the egg would make it that much better! 🙂