Crispy Salmon with Herb Salad
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.
Recipe by Cooking Light June 2002
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Credit:
Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Recipe Summary test
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
303 calories; calories from fat 49%; fat 16.4g; saturated fat 2.8g; mono fat 8.4g; poly fat 3.3g; protein 35.4g; carbohydrates 1.4g; fiber 0.6g; cholesterol 111mg; iron 1.4mg; sodium 286mg; calcium 35mg.