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Crispy Salmon with Herb Salad

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings
Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt.

Ingredients

  • 1 1/2 cups arugula leaves
  • 3/4 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup small fresh basil leaves
  • 1/4 cup small fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 garlic clove, minced
  • Cooking spray
  • 6 (6-ounce) salmon fillets, skinned
  • 6 lemon wedges

Nutrition Information

  • calories 303
  • caloriesfromfat 49 %
  • fat 16.4 g
  • satfat 2.8 g
  • monofat 8.4 g
  • polyfat 3.3 g
  • protein 35.4 g
  • carbohydrate 1.4 g
  • fiber 0.6 g
  • cholesterol 111 mg
  • iron 1.4 mg
  • sodium 286 mg
  • calcium 35 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Cover and refrigerate.

  2. Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.

  3. Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.