Salmon and Arugula Salad

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Say hello to one of my go-to salads. It's an easy preparation of crispy-skinned salmon and zingy arugula. Perfect for any meal!

When it’s hot outside, there’s nothing I want more than a bowl of fresh zingy greens. I had that craving today, as well as a craving for seafood, so I made my go-to salmon and arugula salad. (Btw, yesterday was “I Love Food Day,” and this is one of the foods I love!)

I make this salad often because it takes practically no time to prepare and uses only a handful of ingredients. (I’m a fan of anything quick, easy, and fresh.) If you’re a busy person, then this is the salad for you. It’s so easy that you don’t need a recipe for it. But I wrote one up below in case it’d be helpful.

In addition to the salmon fillets and arugula, I add olive oil and red wine vinegar to give it that brightness. I also serve it with a generous amount of capers—because I LOVE capers—and I top it with shaved parmesan. And a squeeze of lemon is always a good thing. You can’t go wrong with adding citrus.

If you make this salmon and arugula salad, let me know. I’d be curious to learn how you customize it! And if you’re a fan of salads, please feel free to share salad ideas with me in the comments. I’m always on the lookout for more healthy meals to make at home, and I’d love to get your suggestions.

Salmon and Arugula Salad

A fresh and zingy salad with crispy-skinned salmon that's super easy to prepare.
Servings 4 people


  • salmon (with skin) I cook 4 small fillets
  • baby arugula I use a 5 oz package (1 bag)
  • extra virgin olive oil
  • red wine vinegar
  • capers
  • parmesan shaved
  • salt and pepper to taste
  • lemon optional


  • Heat a little olive oil in a non-stick pan on medium high. Once heated, place your salmon fillets in the pan, skin side down. Pan sear for a few minutes, and then flip it and cook the top of the salmon for another minute or two. (I use the Gordon Ramsay salmon technique. I linked to his recipe in the notes below.)
  • As you're cooking the salmon, prepare your arugula salad mix. Put your arugula salad in a large bowl, and toss it with a healthy drizzle of extra virgin olive oil and a nice splash of red wine vinegar. (I like a very vinegary salad, so my vinegar to oil ratio is probably 2:1.) Add drained capers and shaved parmesan to the salad (as much as you want). Season with salt and pepper.
  • When the salmon is done cooking, simply serve it on top of a bed of zingy arugula salad. For extra brightness, squeeze some fresh lemon all over. And if you love capers like me, add more to the dish. Then enjoy!


I use Gordon’s Ramsay’s technique for cooking salmon. This has been my method for getting crispy skin and maintaining a nice, even cook inside. I know there are a bunch of other methods out there (including starting flesh side down, rather than skin side), but this approach has yielded the best results for me. But you do you! 😁
Course: Salad
Keyword: arugula, salad, salmon

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