Crispy Salmon With Herb Salad

Total Time
20mins
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)

Ingredients Nutrition

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.
Most Helpful

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

FrenchBunny September 14, 2009