Broiled Salmon with Tomato Arugula Caper Salsa - BYG | Best Years Group

Ingredients

• 2-4 4 oz wild salmon fillets (serves 2-4, depending on how many fillets you are cooking)
• 1 1/2-2 cups tomatoes, chopped (Roma, cherry or grape)
• 1 cup fresh arugula, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp capers, drained
• 2-3 tbsp extra virgin olive oil
• 2 tbsp lemon juice plus 1/2 tsp zest
• sea salt & black pepper, to taste
• 2 tsp garlic powder
• 1 tsp paprika
• 1 1/2 tsp sea salt
• 1 tsp white pepper
• 1/2 tsp celery salt
• 1/2 tsp ground ginger
• 1 tbsp fresh dill