Prep Time: 10 Min
Olive oil Rice vinegar Miso Salmon fillets Onion powder Smoked paprika powder Baby arugula Cooked quinoa Sugar snap peas Red bell pepper Cooked chickpeas Salt & pepper
cook Time: 10 MIN
Ingredients
Combine the olive oil, rice vinegar, miso, salt and pepper together to make dressing.
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Combine the onion powder, smoked paprika powder and salt together and rub into the salmon.
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Heat up the olive oil in a pan. Sear the salmon on both sides until fully cooked. Transfer to a plate, peel off the skin (if any), and crumble with a fork.
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In a large bowl, place the arugula, cooked quinoa, sugar snap peas, bell pepper, chickpeas, and crumbled salmon. Season lightly with salt and pepper. Toss gently.
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Drizzle the dressing over the salad and top with scallions.
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Grab the full recipe from the link below!