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Arugula Salad with Salmon

Makes 2 Servings

Macros: 583 Cal, Fat 40g, Carbs 23g, Fibre 9g, Protein 38g


340 grams Salmon Fillet

1/4 tsp Sea Salt

2 tbsps Extra Virgin Olive Oil

2 tbsps Lemon Juice

4 cups Arugula

1/2 Cucumber (sliced)

1 Avocado (sliced)

2 Fig (optional, quartered)


  1. Heat a skillet over medium heat. Season the salmon with salt, then add it to the pan skin-side down, cooking for about 4 to 5 minutes. Flip and cook for an additional 1 to 2 minutes, until the flesh is opaque throughout.

  2. In a small bowl, mix the oil and lemon juice together.

  3. Add the arugula to a plate and top with the cucumber, avocado and fig, if using. Drizzle the dressing over top and place the salmon on top. Enjoy!


Leftovers: For best results, store the salad separate from the dressing. Refrigerate the salad for up to three days and the dressing for up to seven days.

More Flavour: Add additional seasoning to the salmon such as cayenne, chili flakes or other herbs and spices.

Additional Toppings: More vegetables, nuts or seeds.

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