Ingredients
1 1/2 cups arugula leaves
3/4 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup small fresh basil leaves
1/4 cup small fresh mint leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, minced
Cooking spray
6 (6-ounce) salmon fillets, skinned
6 lemon wedges
Preparation
Combine first 5 ingredients in a large bowl. Cover and refrigerate.Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Yield
6 servings
Nutritional Information
CALORIES 303(49% from fat); FAT 16.4g (sat 2.8g,mono 8.4g,poly 3.3g); IRON 1.4mg; CHOLESTEROL 111mg; CALCIUM 35mg; CARBOHYDRATE 1.4g; SODIUM 286mg; PROTEIN 35.4g; FIBER 0.6g
