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Arugula Salmon Salad with Capers and Shaved Parmesan

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Arugula Salmon Salad with Capers and Shaved Parmesan
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Cook time: 
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Servings: 1
 

A fantastic arugula salad bed topped with savory salmon.
Ingredients
  • 1 ½ cups baby arugula
  • 4-oz. cooked sockeye wild salmon, skin removed
  • 1 tsp capers, drained
  • 2 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • 1 tbsp (.25-oz.) shaved parmesan
  • salt and fresh pepper to taste
  • 2 teaspoons Natural Magic

Instructions
  1. Season salmon with a little salt and pepper and cook for about 10 minutes, either on grill, broiled, or in a pan lightly sprayed with oil.
  2. Place arugula on a dish, sprinkle with salt and fresh cracked pepper.
  3. Sprinkle on two teaspoons Natural Magic.
  4. Top that off with salmon and capers.
  5. Drizzle a little oil and vinegar on top.
  6. Sprinkle on the shaved parmesan.

Notes
Calories: 287.9 Fat: 16.1g Protein: 32.6g Carbs: 2.1g Fiber: 3.27g Sugar: 1.2g Sodium: 288.5mg

 

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