Skinnytaste · by Gina Homolka★ 5.0 (18)
Arugula Salmon Salad with Capers and Shaved Parmesan
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 66%
CARBS 3G5% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G45% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula topped with flaked salmon, capers, and shaved Parmesan in a light red wine vinaigrette. Fresh, elegant, and ready in minutes.
mainamericansaladfishgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 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 (about .25 oz total)
- salt and fresh pepper to taste
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 66%
CARBS 3G5% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G45% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1443mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 133mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.