Arugula Salmon Salad with Capers and Shaved Parmesan

Name: Arugula Salmon Salad with Capers and Shaved Parmesan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Indonesian
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

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!

⏱ 15 min 🔨 Prep 5min 🔥 Cook 10min 📊 Easy 🍽 1 servings 👁 4

Ingredients

1 servings

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.

Fish & Seafood arugula salmon salad with capers and parmesancold salmon saladgrilled salmon saladleftover salmon recipessalmon arugula salad

Nutrition per serving

288kcal

💰 Cost Estimate

Total Ingredients
$1079.00

Per Serving
$1079.00/serving

🏠 Savings
~$2158.00 vs buying!

📋 Price Breakdown (71% ingredients detected)

Ingredient	Amount	Subtotal
baby arugula	0.5 cups	$81.00
cooked sockeye wild salmon	4 oz	$968.00
capers	1 tsp	-
red wine vinegar	2 tsp	$3.00
extra virgin olive oil	1 tsp	$11.00
shaved parmesan	1 tbsp	$16.00
salt and fresh pepper to taste	-	-