Herb Crusted Salmon with Spinach Salad
1/2 c. dry bread crumbs
1/2 tsp. black pepper
2 tsp. chopped fresh oregano *
2 cloves garlic, minced
2 tsp. chopped fresh rosemary *
4 (6-oz) salmon fillets
2 tsp. chopped fresh parsley *
1 1/2 tsp. grated lemon rind
1/4 tsp. salt
*If you don’t have fresh herbs, dried will work also.
Or: You can buy Italian flavored dry bread crumbs and
completely eliminate adding the herbs.
Prepare salmon: Combine the first 7 ingredients in shallow dish. Lightly coat both
sides of fillets with cooking spray. Sprinkle evenly with 1/4 tsp. salt. Dredge both
sides of fillets in bread crumb mixture. Heat a large non-stick skillet over medium-high
heat. Coat pan with cooking spray. Add fillets to pan. Cook 3 minutes. Reduce heat
to medium and turn fillets. Cook 4 minutes or until fish flakes.
1 T. lemon juice
1 T. extra virgin olive oil
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
4 c. spinach
Prepare Salad: Combine first five ingredients together in large bowl. Add spinach and toss gently to coat.
Place 2/3 cups spinach on plate and top with fillet.
Garnish with lemon wedge and serve with a slice of crusted bread.