Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges.
1/2 cup dry breadcrumbs
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh flat-leaf parsley
1 1/2 teaspoons grated lemon rind
1/2 teaspoon black pepper
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens
How to Make It
To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.
We liked the breading and herb coating. I used basil in place of rosemary to suit our tastes, and I used Newman's Own Light Balsamic on the salad. I'd keep these modifications in the future. It was a nice summer meal.
Perfect elegant weeknight dinner when served with rice pilaf, would also be great for company. The vinaigrette was not my favorite, but was simple and adequate (I might substitute a different recipe for the dressing next time). The salmon was satisfyingly crispy without being overdone - will definitely add this one to the rotation.
This is perfect, I make this all the time in the summer. I am always on the lookout for good salmon recipes, and this is a staple in our house in the summer. I love the dressing so much, sometimes I will make it just for salads in general.
We cook a lot of salmon, and this, along with the Miso Salmon and wilted spinach, is one of my fave ways to cook it. I can't say enough how much I like this.
This meal was delicious. I used panko for the breadcrumbs. Also used dried herbs instead of fresh (used a little more than half of what was called for). The meal was super-quick and easy to prepare--the most difficult part was skinning the salmon. I will definitely make this again.
Very yummy! This recipe was a huge hit with my kids. The herb breading added crispiness while keeping the salmon tender and succulent. The recipe was quick and easy to make- a huge bonus! This is a definite repeat in our house.
My husband is a fisherman and has been catching lots of salmon this year - it's great to have a new recipe and we enjoyed it very much. He asked me to add it to our regular recipes. It was a delicious, fresh meal. I also used panko bread crumbs but did not alter anything else. I served corn fresh from the garden. My only hint is that salmon should never be overcooked, and this recipe times the salmon about right - don't be afraid to take it off the heat a little dark pink inside, it will finish up by the time you make it to the table and will be moist and delicious.
We eat salmon 2-3 times a week cooked various ways - our favorite fish! Made salmon recipe exactly as written (did not make salad recipe). Both my husband and I felt the herb coating (particularly the bread crumbs) did nothing to enhance the flavor of the salmon, in fact it completely hid the wonderful taste of my fresh sockeye salmon. Will not make this again.