Salmon and Arugula Salad
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
Great for weight loss and for a tasty summer treat.