With Spring upon us and winter hibernation concluding, the days are brighter longer but time seems to be stretched more and more. Most of my time at home seems to be consumed with Spring cleaning and backyard upkeep. Although getting out my weed wacker and sinus medication didnt come with much whining as I was pleased to enjoy sometime outside (my pale pale legs were grateful too).

With all the time spent in the garden, I’ve been looking for really easy, simple and fresh recipes for weeknight meals. I was particularly inspired by a post on What Katie Ate for a Poached Salmon Salad with Chick Peas and Fried Capers – but wanted to make the recipe easier by skipping the poaching and frying. Red radishes are in season and were irresistible at the store so I through them in for crunch and color. This salad was refreshing and a good healthy and hearty mid-week dinner. I enjoyed it with a glass of white wine while I caught up on all my favorite cooking and design blogs. The leftovers kept up well overnight too.

Salmon Salad with Capers, Chick Peas, Radishes and Arugula adapted from What Katie Ate

• 1 small piece of wild salmon
• 4 radishes, sliced thin
• 1 can chick peas, drained and rinsed
• 3 teaspoons capers
• several handfuls arugula
• feta cheese, crumbled
• lemon
• olive oil
• salt and pepper

Season the salmon with salt and pepper. In a hot pan, with a small drizzle of olive oil, sear the salmon on both sides until cooked through. Allow to cool off. While salmon is cooling, whisk together the juice of one lemon, a pinch of salt and pepper to taste (sometimes I add a pinch of natural sugar too). Whisk in olive oil until desired consistancy. Toss radishes, check peas, arugula and capers together. Plate and top with salmon and feta.