Halibut à la Provençal over Mixed Greens

Ingredients

• 1 teaspoon dried herbes de Provence
• 2 tablespoons fresh lemon juice, divided
• 1/2 teaspoon salt, divided
• 4 (6-ounce) halibut fillets
• 3 tablespoons olive oil, divided
• 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme
• 1/4 cup minced shallots
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped pitted kalamata olives
• 1 (6-ounce) package gourmet salad greens

Preparation

1. 1. Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.
2. 2. Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.
3. 3. Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.