Recipes Salmon Salad on Arugula

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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.

Ingredients

  • 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

Nutritional Information

  • 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

Step 1

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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.

Step 2

Combine salmon, 1 table­spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.

Step 3

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.

Chef’s Notes

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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