Crispy Salmon with Herb Salad

Crispy Salmon with Herb Salad (great for all phases)


1 1/2 cups arugula leaves

1 1/2 cups fresh flat-leaf parsley

1 cup fresh cilantro leaves

1 cup small fresh basil leaves

1/2 cup small fresh mint leaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 garlic clove, minced

cooking spray

(8 ounce) salmon fillets

6 lemon wedges



Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate.

Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Whisk to combine.

Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray.

Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Place fillets, skin side down, in pan and cook for 5 minutes.

Turn fillets over and cook for another 2 minutes or until desired degree of doneness.

Add the arugula mixture to plates. Top with a salmon fillet and drizzle with the lemon juice mixture. Serve with lemon wedges.

July 15, 2014 by Kristi Kirkham
Tags: Seafood
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