Arugula Salmon Salad with Capers and Shaved Parmesan
User Reviews
5
Arugula Salmon Salad with Capers and Shaved Parmesan
Description
The Arugula Salmon Salad uses baby arugula to provide a peppery green foundation. The salmon, either leftover or freshly cooked by baking or air frying, adds protein with a mild, rich flavor. Capers introduce a briny note that enhances the salad’s taste profile. Dressing with red wine vinegar and olive oil adds acidity and smoothness, while fresh salt and pepper season the dish. Freshly shaved Parmesan cheese adds depth with nutty, sharp undertones.
This salad balances fresh greens with hearty seafood and sharp cheese. The textures include tender flakes of salmon, crisp arugula leaves, and occasional bursts of caper flavor. It is light enough for a lunch or starter but satisfying for a light meal.
Ingredients
- 1 1/2 cups arugula baby
- 4 oz sockeye salmon skin removed, cooked, wild
- 1 tsp capers (drained)
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tbsp Parmesan Cheese about .25 oz total, shaved
- salt fresh, to taste
- black pepper fresh, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 288kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 32.5g | 65% |
| Fat | 16g | 25% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 86mg | 29% |
| Sodium | 288.5mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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