Salmon Fillets on Greens Recipe

4.5 2
Salmon Fillets on Greens Recipe
Salmon Fillets on Greens Recipe photo by Taste of Home
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Salmon Fillets on Greens Recipe

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4.5 2
Publisher Photo
These lightly seasoned salmon fillets are surrounded by fresh veggies and crunchy noodles, then drizzled with a homemade dill dressing. Bernadette Bennett of Waco, Texas shared the recipe.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 salmon fillets (6 ounces each)
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup mayonnaise
  • 2 teaspoons dill weed
  • 2 teaspoons 2% milk
  • 3/4 teaspoon lemon juice
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 cups torn leaf lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup chopped red onion
  • 1/4 cup chow mein noodles

Directions

In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon. Yield: 2 servings.
Originally published as Salmon Fillets on Greens in Cooking for 2 Spring 2009, p59

Nutritional Facts

1 each: 519 calories, 36g fat (7g saturated fat), 119mg cholesterol, 435mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 36g protein.

  • 2 salmon fillets (6 ounces each)
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup mayonnaise
  • 2 teaspoons dill weed
  • 2 teaspoons 2% milk
  • 3/4 teaspoon lemon juice
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 cups torn leaf lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup chopped red onion
  • 1/4 cup chow mein noodles
  1. In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon. Yield: 2 servings.
Originally published as Salmon Fillets on Greens in Cooking for 2 Spring 2009, p59

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