Arugula Salmon Salad with Capers and Shaved Parmesan

Name: Arugula Salmon Salad with Capers and Shaved Parmesan
Total time: 15 min
Yield: 1 servings
Cuisine: Indonesian
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

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!

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 21 views

👨‍🍳 Start Cooking

Arugula Salmon Salad with Capers and Shaved Parmesan

Foto: Skinnytaste

Ingredients

1 servings

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

Steps

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.