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Crispy Salmon with Herb Salad Recipe
1 1/2 cup arugula leaves
3/4 cup fresh Italian 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 black pepper, divided
1 clove garlic minced
6 (6 ounce) salmon fillets, skinned
6 lemon wedges
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 pepper. Add fish to pan, cook 9 minutes or until fish flakes easily, 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 with 1 fillet of salmon. Serve with lemon wedges.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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