About This Recipe
Whenever I make salmon for dinner, I usually cook an extra piece for lunch just to make this arugula salmon salad with capers and shaved Parmesan – loaded with good fats and omegas!
Ingredients
- 1 1/2 cups baby arugula
- 4 oz cooked sockeye wild salmon (skin removed)
- 1 tsp capers (drained)
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp shaved parmesan (about .25 oz total)
- salt and fresh pepper to taste
Instructions
- I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and bake it for about 10 minutes 400F, or in a pan lightly sprayed with oil. You can also air fry salmon 400F 6 to 8 minutes.
- To make the salad, place the arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.
- Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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