Crispy Salmon or Chicken with Herb Salad

For All Stages of the ITG Diet Plan

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Category:  Main Dishes  - 

Ingredients

For 2 people ()

Recipe

  • 2 8 oz. Chicken or Salmon filets
  • 1 Fresh Lemon (cut into wedges)
  • 1 cup(s) Arugula leaves
  • 1 cup(s) Baby Spinach leaves
  • cup(s) Flat leaf Parsley
  • 1 cup(s) Cilantro leaves
  • 1 cup(s) Small Basil leaves
  • 0.5 cup(s) Fresh Mint leaves
  • 2 tablespoon(s) Olive Oil
  • 1 tablespoon(s) Fresh Lemon Juice
  • 0.5 teaspoon(s) Sea Salt (divided)
  • 0.5 teaspoon(s) Freshly Ground Black Pepper (divided)
  • 1 Cooking Spray

Crispy Salmon or Chicken with Herb Salad Directions

  1. Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate.
  2. Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Whisk to combine.
  3. Heat a large cast-iron skillet (fish) or regular skitllet over medium-high heat. Coat the pan with cooking spray.
  4. Sprinkle the filets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  5. Place fillets, skin side down, in pan and cook for 5 minutes.
  6. Turn fillets over and cook for another 2 minutes or until done.
  7. Add the arugula mixture to plates. Top with a fillet and drizzle with the lemon juice mixture. Serve with lemon wedges.
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