Herb-Crusted Salmon with Mixed Greens Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges. Ingredients:
1/2 cup dry breadcrumbs |
2 teaspoons chopped fresh oregano |
2 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh flat-leaf parsley |
1 1/2 teaspoons grated lemon rind |
1/2 teaspoon black pepper |
2 garlic cloves, minced |
4 (6-ounce) salmon fillets (about 1 inch thick), skinned |
cooking spray |
1/4 teaspoon kosher salt |
1 tablespoon fresh lemon juice |
1 tablespoon extravirgin olive oil |
1 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
4 cups mixed salad greens |
Directions:
1. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.
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