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
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.
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.
- If arugula isn’t available where you live, you can use mizuna or baby mixed greens.
- Canned salmon works perfectly fine here.
Arugula Salmon Salad with Capers and Shaved Parmesan
- 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
- 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.