skinless salmon fillet
kosher salt and black pepper
15.5-ounce can chickpeas, rinsed
small red onion, sliced
kalamata olives, sliced
- 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.
- Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.