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Salmon and Arugula Salad


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Member since 2014

Serves 4 | Prep Time 10 | Cook Time 10

Ingredients

3/4 pound skinless salmon fillet
kosher salt and black pepper
1 tbsp. 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


Season the salmon fillet with 1/4 tsp. each kosher salt and black pepper.


Cook in the oil in a large non-stick skillet over medium-high heat until opaque throughout, 4-6 minutes per side.


Let cool and flake.


Toss with the arugula, chickpeas, onion, cucumber, olives, and your favourite vinaigrette.


Pairs Well With


Notes

Great for weight loss and for a tasty summer treat.

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