Arugula Salmon Salad with Capers and Parmesan

Ingredients

• Arugula

  Raw

  1 ½ cup or 30g

• Pink salmon

  Fish, raw

  4 oz or 113g

• Capers

  Canned

  1 tbsp, drained or 9g

• Red wine vinegar

  2 tsp or 10g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Season the salmon with salt and pepper. Heat half of the olive oil in a pan over medium heat and cook the salmon for about 10 minutes until cooked through.
2. Arrange the arugula on a plate, season with salt and pepper, and top with the cooked salmon and capers.
3. Drizzle the remaining olive oil and red wine vinegar over the salad, then garnish with shaved Parmesan. Serve immediately.