Salmon and Arugula Salad

Ingredients

• 3/4 pound skinless salmon fillet
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 bunches arugula
• 1 15.5-ounce can chickpeas, rinsed
• 1/4 small red onion, sliced
• 1/2 cucumber, sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup vinaigrette

Directions

1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.