Arugula Salmon Salad with Capers and Shaved Parmesan
Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
Course: Lunch, Salad
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!
1 1/2cupsbaby arugula
4ozcooked sockeye wild salmon(skin removed)
2tspred wine vinegar
1tspextra virgin olive oil
1tbspshaved 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.