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–+ servings
Arugula Salmon Salad
Yield: 1 serving
5 from 9 votes

Arugula Salmon Salad with Capers and Shaved Parmesan

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Lunch, Salad
Cuisine: American
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!

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.

Nutrition

Serving: 1salad, Calories: 288kcal, Carbohydrates: 2.1g, Protein: 32.6g, Fat: 16.1g, Saturated Fat: 3.5g, Cholesterol: 86mg, Sodium: 288.5mg, Fiber: 0.6g, Sugar: 1.2g
WW Points Plus: 8