Photo: Iain Bagwell; Styling: Cindy Barr 
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4 (serving size: 1 cup arugula and 2/3 cup salmon mixture)

One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

daneanp's Review

SkinnyJeans5
March 05, 2015
This was pretty good. I cooked the fish on our Traeger grill and saved on the extra tablespoon of olive oil. I did use mixed salad greens instead of the arugula because my family doesn't like arugula. DH assumed it was a mayo based dressing. I used light sour cream and greek yogurt. We had whole wheat rolls on the side. A nice, quick, easy weeknight meal but one we'll probably only have once in awhile.

SkinnyJeans5's Review

bmoxie1212
April 25, 2014
This was excellent. I served it warm, made enough to chill for another salad for lunch. Delicious!

amylou40's Review

amylou40
April 16, 2014
A delicious, light summer seafood dish! I'd recommend letting it chill as long as possible. I used double the lemon, because I really enjoy citrus, and a little more of both sour cream and yogurt. Topped with scallions. Next time I'll add a little fat with 2% yogurt, as the dressing was a little watery with the nonfat...and perhaps try fresh dill instead of the basil. And mix up the greens with baby kale, etc...they don't need the extra oil, just a squeeze of lemon. Nice!

bmoxie1212's Review

daneanp
March 16, 2014
Excellent. I did not chill-- served salmon mixture warm on arugula. Also, I just barely broke up the salmon. For some reason this reminded me of something you might get at a country club or similary establishment.