Wild-caught salmon is a great way to get healthy omega-3s. If you make salmon for dinner, cook a little extra and use on this salad for a quick and healthy lunch.
Prep Time:5 minutes |
Cook Time:10 minutes |
Ready In:15 minutes |
Ingredients:
- 1 1/2 cup(s) organic baby arugula
- 4 oz cooked sockeye wild salmon (skin removed)
- 1 teaspoon(s) capers (drained)
- 2 teaspoon(s) red wine vinegar
- 1 teaspoon(s) extra-virgin olive oil
- 1 tablespoon(s) shaved parmesan cheese
- salt and pepper to taste
Instructions:
If using raw salmon, simply season it with a little salt and pepper and cook it 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.
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