Salmon and Arugula Salad

Hands-On Time
15 Minutes

Total Time
25 Minutes

Yield
Serves 4

Ingredients:

Skinless salmon fillet - 3/4 pound
Black Pepper and Kosher Salt
olive oil - 1 tablespoon
Arugula - 2 bunches
Can chickpeas, rinsed - 15.5-ounce
Small red onion, sliced - 1/4
Cucumber, sliced - 1/2
Kalamata olives, sliced - 1/4 cup
Vinaigrette - 1/4 cup

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Cooking Procedure:

With ¼ teaspoon each kosher salt and black pepper season the salmon fillet. In the oil in a large nonstick skillet over medium-high heat cook until opaque throughout from 4 to 6 minutes each side of salmon; let cool and flake. Toss with the chickpeas, arugula, olives, onion, cucumber, and vinaigrette. And the recipe is done.