Herb Crusted Salmon with Mixed Greens Salad


This recipe is very healthy and yummy! It’s the kind of salad I could eat every day and not get tired of.


  • 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



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

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