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Herb-Crusted Salmon with Mixed Greens Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
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.

Ingredients

  • Salmon:
  • 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
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • Salad:
  • 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

Nutrition Information

  • calories 256
  • caloriesfromfat 33 %
  • fat 9.5 g
  • satfat 2 g
  • monofat 4.6 g
  • polyfat 2.2 g
  • protein 32.1 g
  • carbohydrate 9 g
  • fiber 1.8 g
  • cholesterol 70 mg
  • iron 2 mg
  • sodium 399 mg
  • calcium 110 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.