Herb-Crusted Salmon with Mixed Greens Salad

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

Preparation

1. 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. 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. 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.