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Arugula Salmon Salad with Capers and Shaved Parmesan

4.95 from 18 votes

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

Cook Time: 10

Total Time: 15

Yield: 1 serving

Course: Lunch, Salad

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.

Nutrition

Serving: 1salad, Calories: 288kcal, Carbohydrates: 2g, Protein: 32.5g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 86mg, Sodium: 288.5mg, Fiber: 0.5g, Sugar: 1.2g

- WW Points: 2

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