Salmon and Arugula Salad

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.