Tuscan Sun Salmon Salad

• 1 lemon
• 1/4 c. water
• 4 skinless salmon fillets
• 1/4 tsp. salt
• .13 tsp. Freshly ground black pepper
• 5 oz. baby arugula
• 1/2 c. red peppers
• 1/2 c. Kalamata olives
• 1 tbsp. balsamic vinegar
• 2 tsp. extra-virgin olive oil
• Focaccia

1. Arrange, in 8- by 8-inch glass baking dish, thin slices of lemon in single layer.
2. Add 1/4 cup water.
3. Place thawed salmon on top; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
4. Cover with vented plastic wrap and microwave on high 8 minutes or until fish just turns opaque throughout.
5. Meanwhile, in large bowl, toss baby arugula, roasted red peppers, Kalamata olives, balsamic vinegar, and extra-virgin olive oil.
6. Divide among 4 plates and top with salmon.
7. Serve with focaccia.

lemon, water, salmon, salt, freshly ground black pepper, baby arugula, red peppers, olives, balsamic vinegar, extravirgin olive oil, focaccia

Taken from www.delish.com/recipefinder/tuscan-sun-salmon-salad-recipe-ghk0113 (may not work)