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Arugula Pistachio Salad with Salmon

Arugula Pistachio Salad with Salmon

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Prep Time 10 minutes
Cook Time 15 minutes
Course dinner
Servings 2
Calories 325 kcal


  • 2 cups arugula
  • 1.5 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tbsp feta
  • 1 tbsp pistachios chopped
  • 1/2 heirloom tomato
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp honey
  • 8 oz salmon or half a pound


  • If using an oven, preheat to 400 degrees fahrenheit.
  • Wash and pat dry salmon. Place on a sheet pan and top with 1/2 tbsp olive oil, 1tsp salt, 1 tsp pepper and 1 tsp honey.
    If using an oven, bake for 12-15 minutes.
    If using an air fryer, bake at 400 degrees fahrenheit for 8 minutes.
  • While salmon is cooking –
    In a large bowl, add arugula, 1 tbsp olive oil, lemon juice, apple cider vinegar, feta and pistachios – toss.
  • Cut heirloom tomatoes and top with salt and pepper.
  • Once salmon is done, add to the salad and enjoy!


Calories: 325kcalCarbohydrates: 8gProtein: 25gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 2480mgPotassium: 779mgFiber: 2gSugar: 4gVitamin A: 839IUVitamin C: 8mgCalcium: 105mgIron: 2mg
Keyword glutenfree
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