Prep 10 mins
Cook 10 mins
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)
- 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
- Combine first 5 ingredients in a large bowl. Cover and refrigerate.
- 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.
Made this tonight for my dinner. It was quite tasty. I just found there was too much basil. My leaves were a little larger so I tore them up in pieces but it seemed to overpower the flavor. Otherwise a very nice light taste. Very refreshing. I haven't had salmon in a while and this was really a nice tasting piece of salmon. 5 minutes on each side was perfect for this size, it was very moist. I will definitely make this again but use a smaller portion of salmon for me. Thanks for the post GirlyJu. Made for fall PAC'09