Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates

Bahan-bahan (2 porsi)

• 1 Tbsp olive oil
• Olive oil spray
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• ½ pound wild salmon (cut into 2 fillets)
• Kosher salt
• 3 cups arugula
• 1 cup cooked beets (6 to 8 oz, cut into small wedges*)
• 1 to 2 radishes (thinly sliced)
• 2 oz fresh goat cheese (crumbled)
• 2 Tbsp pistachios (toasted and chopped)
• 2 Tbsp pomegranate seeds
• 1 Tbsp capers