Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
6 servings

Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl. Cover and refrigerate.

Step 2

Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

jodioschmidt's Review

June 15, 2014
We love this recipe. The salmon is delicious and this is a great use for all the herbs and greens from our garden. It has become a summer staple

itscriss's Review

July 10, 2012
Fresh and Easy!! A new and quick family favorite.

Willametta's Review

June 28, 2011
I made this exactly as written (I halved the amounts but the proportions were equal) and it was delicious. My husband declared it "restaurant quality" and I would agree. The combination of arugula, basil, cilantro and mint in a light, lemony dressing was the PERFECT complement to the salmon. I'm looking forward to making it again for company.

jenniferlovejoy's Review

April 01, 2011
This was fabulous! Hubby and I are doing a low carb diet at the moment, and were so happy to add this recipe to our diet. I used Italian seasoned panko, and did not make the herb salad. I made my own garden salad instead. Am making the salmon tonight.

kthul091308's Review

June 02, 2010
My husband and I absolutely love this recipe. The combination of flavors are delightful and we have made this a regular at our house. It's great for a light summer dinner or lunch.

love2cooklight's Review

September 07, 2009
This is a wonderful combination of flavors! My husband and I have made this a regular in our house. We make it exactly as written. Because there is so much going on (in a good way) with the flavors, this would be a delicious dish for company (but simple to make -- the most time-consuming part is preparing the greens).