Herb-Crusted Salmon with Mixed Greens Salad

D made this. He used dry ingredients...the usual conversion...I don't know it off the top of my head. Fresh Parsley and Lemon Rind though. And we didn't have the Mixed Green Salad.

It was delicious. I wanted seconds, but he only made 2 servings. We had with a vegetable...I just can't remember what one.

Update: We had the Mixed Green Salad. The dressing tasted like Dijon and Lemon juice.
Eh!

Herb-Crusted Salmon with Mixed Greens Salad

Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges.

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.

Yield: 4 servings

CALORIES 256 (33% from fat); FAT 9.5g (sat 2g,mono 4.6g,poly 2.2g); IRON 2mg; CHOLESTEROL 70mg; CALCIUM 110mg; CARBOHYDRATE 9g; SODIUM 399mg; PROTEIN 32.1g; FIBER 1.8g

Cooking Light, APRIL 2008