Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4
Raymond Hom 

How to Make It

Step 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.

Step 2

Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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