Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

Skinnytaste
30 min Prep: 15 min Cook: 15 min
Serves: 2 Save

Ingredients (13)

  • 1 Tbsp olive oil
  • Olive oil spray
  • 1 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • ½ pound wild salmon
  • Kosher salt
  • 3 cups arugula
  • 1 cup cooked beets
  • 1 to 2 radishes
  • 2 oz fresh goat cheese
  • 2 Tbsp pistachios
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp capers

Directions

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