Ingredients

The following ingredients have 4 Servings
  • 4 salmon filets (skinned)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons lemon juice (divided)
  • 2 tablespoons plain fat-free Greek yogurt
  • 2 tablespoons crème fraîche or sour cream (I just used 2 more tablespoons of yogurt)
  • 2 tablespoons thinly sliced fresh basil (didn’t have any, but I bet it would have been wonderful)
  • 4 teaspoons capers (rinsed, drained, and chopped)
  • 4 cups baby arugula leaves
  • 1 cup very thinly vertically sliced red onion (used Quick Pickled Onions)

Instruction

  • 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.  (I sprayed my salmon with a little olive oil, salt and peppered it and broiled it for about 4-6 minutes).
  • Combine salmon, 1 table­spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
  • 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.
  • Serves 4