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Salmon and Arugula Salad

Salmon and Arugula Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2013

Nutritional Information

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.