I am always looking for easy Weeknight Dinner Ideas and this Salmon Salad on Arugula is perfect. A simple seared salmon is used to create a light salmon salad that rests atop of a bed of arugula.
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Salmon Salad on Arugula
Raise your hand if you are trying to eat more omega-3 rich fish like salmon. Yep, me too. We try to have salmon at least once a week. So, I am constantly on the lookout for different and easy ways to prepare salmon. I found this super simple Salmon Salad on Arugula at Cooking Light.
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It sounded deliciously simple. A perfect, light weeknight meal. The only thing was that the arugula portion of the salad was just arugula with sliced red onions. Raw onions. Since I don’t care for raw onions, this was the perfect recipe to use my Quick Pickled Onions. They were perfect in this recipe.
I made a few substitutions just because I didn’t have certain ingredients. A keeper for sure!
Salmon Salad on Arugula
Ingredients
- 4 salmon filets skinned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice divided
- 2 tablespoons plain fat-free Greek yogurt
- 2 tablespoons crème fraîche or sour cream I just used 2 more tablespoons of yogurt
- 2 tablespoons thinly sliced fresh basil didn’t have any, but I bet it would have been wonderful
- 4 teaspoons capers rinsed, drained, and chopped
- 4 cups baby arugula leaves
- 1 cup very thinly vertically sliced red onion used Quick Pickled Onions
Instructions
- Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork. (I sprayed my salmon with a little olive oil, salt and peppered it and broiled it for about 4-6 minutes).
- Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
- Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
- Serves 4
Nutrition
Looking for more healthy salmon recipes:
Steamed Salmon with Lemongrass Pilaf
Shelby says
April 28, 2016 at 6:12 amThis looks delicious! I love Cooking Light too and still subscribe (electronically)
Lauren @ Wicked Spatula says
March 9, 2015 at 8:27 amThis looks perfect! My husband would love this.
Susan | LunaCafe says
March 7, 2015 at 12:29 amSounds delicious! Love seafood salads like this. Tasty and good for you too.
Laura @MotherWouldKnow says
March 6, 2015 at 10:42 pmSalmon and arugula is a marvelous combination – tasty and so colorful! The fact that it’s a super healthy meal doesn’t hurt either.
Pam Greer says
March 6, 2015 at 10:43 pmI know! Right!
Rachel Farnsworth says
March 6, 2015 at 6:48 pmYou can never really have too many salmon recipes can you? This looks so light and refreshing.
Pam Greer says
March 6, 2015 at 10:43 pmSalmon is my go-to fish!
Elena says
March 6, 2015 at 5:59 pmI cannot get enough arugula lately, and this looks like a completely perfect way to get in my favorite green of the moment!
Pam Greer says
March 6, 2015 at 10:44 pmI love arugula too!
amanda @ fake ginger says
March 6, 2015 at 2:36 pmOooh, I definitely have to make the salmon salad! I’ve been trying to incorporate more salmon into my diet but there’s only so much plain salmon a person can eat! This looks awesome though!
Pam Greer says
March 6, 2015 at 10:44 pmLet me know if you try it!
Jameson Fink says
February 1, 2015 at 8:39 amTangy yogurt, briny capers, pickled onions, rich salmon, tart lemon, peppery arugula. Now that’s a great combination of flavors. And living in Seattle I have no problem getting good salmon.
Kalyn Denny says
April 28, 2014 at 7:01 amI love everything about this!
Deb in Hawaii says
April 28, 2014 at 12:16 amThis looks like a great salad and I am loving those pickled onions–a much better choice in my book!
A perfect spring salad–thanks for sharing it with Souper Sundays this week. 😉
grace says
April 27, 2014 at 12:11 pmi made tuna salad for the first time recently because my boyfriend likes it. i had to breathe through my mouth the whole time. he’d probably like this too. 🙂
Velva says
April 26, 2014 at 12:28 amBeautiful spring meal. Thanks for sharing it with us.
Velva
~~louise~~ says
April 26, 2014 at 3:19 amOh Pam, I’m loving this salad. Isn’t salmon just wonderful, not only is it delicious hot and steamy, it’s so refreshing cool and dressed in a salad! Thank you so much for sharing…
Betsy Adams says
April 25, 2014 at 5:12 pmAs you know, I’m ALL into eating LIGHT these days. Sounds like a wonderful salad —and so good for us!!! Thanks, Pam.
Hugs,
Betsy
Sam Hoffer @ My Carolina Kitchen says
April 25, 2014 at 10:57 amNot only is this beautiful, but it sounds delicious too. So glad you improved the arugula and onions. I bet it made a bit difference.
Sam
Joanne says
April 25, 2014 at 10:56 amNow I’m really wanting to make this salad!! With the pickled onions of course. Raw onions and I just don’t mix.