Crispy Salmon with Herb Salad

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

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.