Photo: Jennifer Causey Styling: Claire Spollen
Serves 4 (serving size: 1 fillet and about 1 1/2 cups salad)

Ask for salmon fillets from the head end of the fish--the tail end is much thinner.

How to Make It

Step 1

Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

Step 2

Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

Step 3

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

Step 4

Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

Ratings & Reviews

Good and super easy!

October 27, 2017
I served this like a salad with the grilled salmon on top.  Hubby initially turned his nose up at the arugula but afterward admitted it was better than expected.  He'd probably still prefer a different type of greens when I make it again in the future.

Adore Salmon, Capers and Lemon so....

June 23, 2016
Great meal! Loved the flavors, how easily it all came together and how it looked on the plate.  I didn't have great northern beans; subbed cannellini beans instead. The simple dressing with lemon was delish on the beans and over the salmon and arugula. Kids had tacos. Happy I made the four servings so that I can have it again tomorrow for lunch! Try it!

Simple and Tasty

June 30, 2016
Great meal.  My capers were expired, had to use green olives; still delicious.

Easy, yummy and light!

July 07, 2016
Will definitely make again. So easy to make and so delicious. Our full review with pictures can be seen here: 

So easy and delicious!

July 12, 2016
Great recipe!  Put some of the dressing on top of the grilled salmon before serving.