Ingredients for Crispy Salmon With Herb Salad
- Arugula Leaves
- Flat Leaf Parsley
- Fresh Cilantro Leaves
- Fresh Basil Leaf
- Fresh Mint Leaves
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- 1/2 teaspoon salt (divided)
- Fresh Ground Black Pepper
- Garlic Clove
- Cooking Spray
- 6 salmon fillets (about 6 ounces each)
- Lemon Wedges
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How to Make Crispy Salmon With Herb Salad
- In a large bowl, combine 1 cup packed fresh basil leaves, 1/2 cup packed fresh mint leaves, 1/4 cup arugula, 1/4 cup crumbled feta cheese, and 1/4 cup thinly sliced red onion.
- Cover and refrigerate the herb mixture for at least 30 minutes (or up to 2 hours).
- In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mince 1 clove garlic and add to the dressing.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Season 6 salmon fillets (about 6 ounces each) with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Add salmon to the preheated skillet.
- Cook for 9 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
- Remove the chilled herb salad from the refrigerator. Add the lemon-garlic dressing to the herb mixture.
- Gently toss to coat the herbs evenly.
- Divide the herb salad evenly among 6 plates (approximately 1/2 cup per plate).
- Top each serving of herb salad with a cooked salmon fillet.
- Garnish with lemon wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
6g
Carbs
1g
