Crispy Salmon with Herb Salad

Crispy Salmon with Herb Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

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.

Note:

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.

June 2002
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