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21 Jan

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



  1. Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate.
  2. Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Whisk to combine.
  3. Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray.
  4. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  5. Place fillets, skin side down, in pan and cook for 5 minutes.
  6. Turn fillets over and cook for another 2 minutes or until desired degree of doneness.
  7. Add the arugula mixture to plates. Top with a salmon fillet and drizzle with the lemon juice mixture. Serve with lemon wedges.

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