Salmon Salad on Arugula

This Salmon Salad on Arugula is an easy under 30 minutes weeknight meal that is so healthy! You can sub baby spinach or baby kale for the arugula

Course Salad

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 324kcal

Author Pam

4 salmon filets skinned
¼ teaspoon kosher salt
¼ 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

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