Herb Salmon And Salad
For the salmon
4 6-ounce salmon fillets
5 scallions, white and light green parts only, cut into 1-inch pieces
1/3 cup extra virgin olive oil
3 tablespoons fresh dill sprigs
¼ cup fresh parsley leaves
1/2 teaspoon coarse or kosher salt, plus more to taste
For the salad
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Kosher salt to taste
6 cups baby salad mix, or a mix of purslane, butter lettuce, Boston lettuce and mache, for example
½ cup whole fresh parsley leaves
¼ cup sliced chives
Preheat the oven to 300 degrees. Spray a baking pan with nonstick spray, or lightly oil the pan. Place the salmon filets in the pan.
In a small food processor, blend together the scallions, 1/3 cup olive oil, dill, ¼ cup parsley leaves, and ½ teaspoon salt. Spread the mixture over the salmon, and bake for about 16 to 18 minutes, just until the salmon is barely cooked through and flakes easily. Let cool for a few minutes in the pan, until just warm.
For the salad, in a large bowl, mix together the lemon juice and 2 tablespoons of olive oil, plus salt to taste. Add the lettuces, ½ cup parsley leaves and chives, and toss. Divide the salad between 4 plates and place a piece of salmon atop each pile of greens, removing the skin if you wish. Serve while the salmon is warm, or at room temperature if you prefer.
Serves 4
Nutrition information per serving: 483 calories; 292 calories from fat; 33 g fat (5 g saturated; 0 g trans fats); 106 mg cholesterol; 384 mg sodium; 6 g carbohydrate; 3 g fiber; 1 g sugar; 39 g protein.
Katie Workman