Arugula Salmon Salad with Capers and Shaved Parmesan

Every time I make salmon for dinner, I often cook dinner an additional piece for lunch simply to make this arugula salmon salad with capers and shaved Parmesan – so good and loaded with good fat and omegas!

Arugula Salmon Salad
Arugula Salmon Salad

Right here’s a straightforward recipe to make use of leftover salmon particularly when you’re cooking for one. That is one in all my go-to salads for lunch, the capers praise the salmon so effectively! If you happen to don’t have leftover salmon, no worries I offered instructions to cook dinner it as effectively.

how to use up leftover salmon

Salmon is one in all my favourite fish, and bonus it’s loaded with omega-3 fatty acids! Salmon can also be a implausible protein supply and much much less saturated fats than rooster or beef.

Variations:

  • If arugula isn’t out there the place you reside, you should use mizuna or child combined greens.
  • Canned salmon works completely wonderful right here.

how to use up leftover salmon

Arugula Salmon Salad

Arugula Salmon Salad with Capers and Shaved Parmesan

288 Cals
32.6 Protein
2.1 Carbs
16.1 Fat

Prep Time: 5 minutes

Prepare dinner Time: 10 minutes

Complete Time: 15 minutes

Every time I make salmon for dinner, I often cook dinner an additional piece for lunch simply to make this arugula salmon salad with capers and shaved Parmesan – loaded with good fat and omegas!

  • 1 1/2 cups child arugula
  • 4 oz cooked sockeye wild salmon, pores and skin eliminated
  • 1 tsp capers, drained
  • 2 tsp crimson wine vinegar
  • 1 tsp further virgin olive oil
  • 1 tbsp shaved parmesan, about .25 oz complete
  • salt and contemporary pepper to style
  • I used leftover salmon, but when utilizing uncooked salmon, merely season it with slightly salt and pepper and bake it for about 10 minutes 400F, or in a pan calmly sprayed with oil. You too can air fry salmon 400F 6 to eight minutes.

  • To make the salad, place the arugula on a dish, sprinkle with salt and contemporary cracked pepper and high with salmon and capers.

  • Drizzle slightly oil and vinegar on high and end off with contemporary shaved parmesan.

Serving: 1salad, Energy: 288kcal, Carbohydrates: 2.1g, Protein: 32.6g, Fats: 16.1g, Saturated Fats: 3.5g, Ldl cholesterol: 86mg, Sodium: 288.5mg, Fiber: 0.6g, Sugar: 1.2g

Blue Good Factors: 2

Inexperienced Good Factors: 5

Purple Good Factors: 2

Factors +: 8

Key phrases: Arugula Salmon Salad with Capers and Parmesan, chilly salmon salad, grilled salmon salad, leftover salmon recipes, salmon arugula salad

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