Salmon and Arugula Salad


Salmon and Arugula Salad

Servings: 4

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.



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