Salmon and Arugula Salad
Preparation time: 25 min
3/4 pound skinless salmon fillet
kosher salt and black pepper
1 tablespoon olive oil
2 bunches arugula
1 15.5-ounce can chickpeas, rinsed
1/4 small red onion, sliced
1/2 cucumber, sliced
1/4 cup kalamata olives, sliced
1/4 cup vinaigrette
1.Season the salmon fillet with 1/4 teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
2.Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.