Crispy Salmon With Herb Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. (cooking light 2003) Ingredients:
1 1/2 cups arugula leaves |
3/4 cup fresh flat leaf parsley |
1/2 cup fresh cilantro leaves |
1/2 cup small fresh basil leaf |
1/4 cup small fresh mint leaves |
1 tablespoon fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
1 garlic clove, minced |
cooking spray |
6 (6 ounce) salmon fillets, skinned |
6 lemon wedges |
Directions:
1. Combine first 5 ingredients in a large bowl. Cover and refrigerate.
2. Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
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.
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