Salmon Salad On Arugula

• 4 (6-ounce) salmon fillets, skinned
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons plain fat-free Greek yogurt
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons thinly sliced fresh basil
• 4 teaspoons capers, rinsed, drained, and chopped
• 4 cups baby arugula leaves
• 1 cup very thinly vertically sliced red onion

1. Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
2. Combine salmon, 1 table-spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
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salmon, kosher salt, black pepper, olive oil, lemon juice, yogurt, crueme fraueeche, fresh basil, capers, baby arugula, red onion

Taken from www.myrecipes.com/recipe/salmon-salad-arugula (may not work)