Salmon and Arugula Salad

salmon-arugula-salad-0
Photo by Raymond Hom

 

Salmon and Arugula Salad 3.4 25 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 321 calories
    • 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

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.

 

Ingredients

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

 

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