This recipe is very healthy and yummy! It’s the kind of salad I could eat every day and not get tired of.
Ingredients
- Salmon:
- 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
- Salad:
- 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
Preparation
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.
From: Cooking Light