Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

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

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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 www.choosemyplate.gov.

Nutrition Facts

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.
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