1. Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
2. Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
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