Salmon and Arugula Salad 

20 Minutes

super easy


There’s nothing quite like a fresh and flavorful salad, especially when it’s packed with nutritious ingredients like salmon and arugula. Salmon and Arugula salad is perfect for those hot summer days when you’re craving something light and refreshing. With tender pieces of salmon and a hearty bed of peppery arugula, it’s a winning combination of flavors and textures. Top it all off with a zesty dressing or a homemade vinaigrette, and you’ve got yourself a meal that’s both satisfying and healthy. So next time you’re in the mood for a salad, give this salmon and arugula salad a try. Your taste buds (and your body) will thank you!

Not only is it delicious, but it also has a ton of health benefits. Salmon is packed with omega-3 fatty acids which are essential for good heart health, brain function, and reducing inflammation in the body. Arugula is also a superfood, loaded with vitamins and minerals such as vitamin C, calcium, and potassium. Together, this salad makes for a powerhouse of nutrients that will keep you feeling energized and satisfied throughout the day. Oh, and did I mention how flavorful it is? The nutty taste of the arugula pairs perfectly with the rich flavor and tender texture of the salmon – it’s truly a match made in salad heaven!

Why You’ll Love It 

This salad is so versatile – you can add any toppings or dressings you like to make it your own.

Whether you’re in the mood for a light lunch or a hearty dinner, salmon and arugula salad is the perfect dish to satisfy your cravings while still keeping you healthy and energized.

Not only is salmon loaded with omega-3 fatty acids, which are great for your heart and brain health, but arugula is packed with vitamins C and K, fiber, and antioxidants.

Recipe Cost Breakdown

      2 wild salmon fillets, about 1/2 lb each: $39.99

      1/2 cup fresh organic arugula and spinach: $0.34

      1/4 cup hearts of palm: $0.82

      1/3 cup organic cherry tomatoes: $1.33

      1/4 cup red onion: $0.18

      1/4 avocado: $0.62

      1 tbsp extra virgin olive oil: $0.24

      For the dressing

      1/2 cup extra virgin olive oil: $1.98

      1/3 cup apple cider vinegar: $0.55

      1/4 cup honey: $1.44

      2 tsp balsamic: $0.35

      1 tsp dijon mustard: $0.02

      2 cloves garlic, minced: $0.12

      Total Cost: $47.98

What You’ll Need

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Adjust Servings
2 wild salmon fillets, about 1/2 lb each
1/2 cup fresh organic arugula and spinach
1/3 cup organic cherry tomatoes, halved
1/4 cup red onion, chopped
1/4 cup hearts of palm, chopped
1/4 avocado
1 tbsp extra virgin olive oil, for cooking
Salt, pepper and garlic powder, to season
For the dressing (serves 4)
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup honey
2 tsp balsamic
1 tsp dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste

Nutritional Information

443 Calories
35 g Total Fat
3 g Fiber
25 g Net Carbs
8 g Protein
1356 mg Sodium
18 g Sugar



Remove salmon from refrigerator and let sit for 10 minutes. Season generously with salt, pepper and garlic powder.
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Then, chop and mix tomatoes, onion, hearts of palm and avocado, and set aside.
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Heat non-stick pan to low heat and add 1 tbsp extra virgin olive oil.
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Increase heat to medium-high, add salmon skin side up and cook for 3 minutes without disturbing. Then flip and cook for another 4 minutes
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While salmon is cooking, mix dressing ingredients in small food processor or mason jar.
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Once salmon is finished plate with arugula, spinach and veggies, drizzle dressing and enjoy!
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Removing fish and meat from the refrigerator before cooking is an important step, which helps to ensure that it cooks evenly and fully throughout. If you forget, you run the risk of an unevenly cooked or not thoroughly cooked through finished product.