Salmon and Arugula Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
Quick Tip
Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove
of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
