Ingredients
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1/2 cup Italian breadcrumbs
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2 teaspoons fresh oregano, chopped
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2 teaspoons fresh rosemary, chopped
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2 teaspoons fresh flat-leaf parsley, chopped
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1 1/2 teaspoons grated lemon rind
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1/2 teaspoon black pepper
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2 garlic cloves, minced
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2 (8 ounce) salmon fillets, skinned
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cooking spray
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1/4 teaspoon salt
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1 tablespoon fresh lemon juice
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1 tablespoon extra virgin olive oil
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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2 garlic cloves
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2 cups romaine lettuce
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2 cups fresh spinach, for salads
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1/2 bunch green onion, chopped
Instructions
- Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
- Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
- In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
- Place salad on plate and top with salmon.