Salmon and arugula salad recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • ¾ pound skinless salmon fillet
  • Kosher salt and black pepper
  • 1 tablespoon olive oil
  • 2 bunches arugula
  • 1 (15.5-ounce) can chickpeas, rinsed
  • ¼ small red onion, sliced
  • ½ cucumber, sliced
  • ¼ cup pitted kalamata olives, sliced
  • ¼ cup vinaigrette
How to Make It
  1. Season the salmon with ¼ teaspoon each salt and pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; cool and flake.
  2. Toss with the arugula, chickpeas, red onion, cucumber, olives, and vinaigrette.
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