Salmon and Arugula Salad

Salmon and Arugula Salad
Raymond Hom

 

This lively salad can be prepared up to 1 day in advance. Dress with your favorite vinaigrette before serving.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

3/4
pound
skinless salmon fillet
kosher salt and black pepper
1
tablespoon
olive oil
2
bunches arugula
1
15.5-ounce can chickpeas, rinsed
1/4
small red onion, sliced
1/2
cucumber, sliced
1/4
cup
kalamata olives, sliced
1/4
cup
vinaigrette

Directions

  1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
  2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.

 

Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 321
  • Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 54 mg
  • Sodium 585 mg
  • Protein 25 g
  • Carbohydrate 17 g
  • Sugar 5 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 179 mg
What does this mean? See Nutrition 101.