5.0 from 54 votes
Arugula Salmon Salad with Capers and Shaved Parmesan
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 serving
Calories: 288 kcal
Course:
Salad , Lunch
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 288
% 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.