Name: Arugula Salmon Salad with Capers and Shaved Parmesan Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1½ cups baby arugula; 4 oz cooked, skin removed sockeye wild salmon; 1 tsp drained capers; 2 tsp red wine vinegar; 1 tsp extra virgin olive oil; 1 tbsp shaved parmesan; to taste salt and fresh pepper

How To Make Arugula Salmon Salad with Capers and Shaved Parmesan

The saltiness of the capers and the creaminess of the parmesan complement the fish nicely in this salmon salad served on a bed of baby arugula.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

1½cups baby arugula
4ozsockeye wild salmon,cooked, skin removed
1tspcapers,drained
2tspred wine vinegar
1tspextra virgin olive oil
1tbspparmesan,shaved
salt and fresh pepper,to taste

Instructions

Season salmon with a little salt and pepper and cook for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
Place 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

Calories: 247.96kcal
Fat: 13.73g
Saturated Fat: 3.60g
Monounsaturated Fat: 6.41g
Polyunsaturated Fat: 2.83g
Carbohydrates: 1.12g
Fiber: 0.37g
Sugar: 0.29g
Protein: 28.22g
Cholesterol: 57.35mg
Sodium: 350.01mg
Calcium: 170.71mg
Potassium: 536.22mg
Iron: 1.02mg
Vitamin A: 76.82µg
Vitamin C: 2.81mg

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