- Calories 303
- Caloriesfromfat 49%
- Fat 16.4g
- Satfat 2.8g
- Monofat 8.4g
- Polyfat 3.3g
- Protein 35.4g
- Carbohydrate 1.4g
- Fiber 0.6g
- Cholesterol 111mg
- Iron 1.4mg
- Sodium 286mg
- Calcium 35mg
Crispy Salmon with Herb Salad
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.
How to Make It
Step 1
Combine first 5 ingredients in a large bowl. Cover and refrigerate.
Step 2
Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
Step 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.
Chef'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.
