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Arugula Salmon Salad with Capers and Shaved Parmesan

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

1 1/2 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

shaved parmesan

salt and fresh pepper