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
(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.