One serving of this tasty fresh fish salad packs in a full day’s worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.
- 4 (6-ounce) salmon fillets, skinned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 2 tablespoons plain fat-free Greek yogurt
- 2 tablespoons crème fraîche or sour cream
- 2 tablespoons thinly sliced fresh basil
- 4 teaspoons capers, rinsed, drained, and chopped
- 4 cups baby arugula leaves
- 1 cup very thinly vertically sliced red onion
- Calories 354
- Fat 19.4g
- Satfat 4.6g
- Monofat 8.6g
- Polyfat 4g
- Protein 38g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 97mg
- Iron 1mg
- Sodium 297mg
- Calcium 65mg
How to Make It
Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
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