Salmon fillets are always my go-to seafood, and once you try this recipe, I am confident that it will be yours, too.

Not only it is super easy to prepare, but it is so versatile that it goes with anything. Salad is always my favorite avenue.

Salmon fillets with baby greens and arugual salad

May is getting busier and busier with work and family activities, and with the summer vacations looming just around the corner, things around here are quite fun and exciting.

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I do love every minute of it and look forward to all that is scheduled. With that said, time to sit down to a family meal is getting moved around more than I wish for.

Salads have been the quick-fix dinners to our crazy life. Growing up in France, my dad served salad with every meal and I have a hard time remembering a meal without it.

hat habit has stuck with me, which may be why I try to incorporate a whole meal with it now.

This is a new dish for us. Playing with different spices for the salmon. I love the combination of the lime and the coriander and how they complement each other.

Potatoes and peas, a favorite of mine and a healthy and delicious meal was created.

Salmon Fillets with Baby Greens and Arugula Salad

I’m not particularly eager to put any oil or butter with the salmon while cooking. The natural flavors of the salmon is more pronounced and a healthier choice too.

I have included a new YouTube video with this recipe. I am trying something new, and I would love to get your feedback.

Salmon Fillets with Baby Greens and Arugula Salad

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Salmon fillets with baby greens and arugual salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Indulge in a delightful dish of salmon fillets served with baby greens and arugula salad. A perfect blend of flavors for a satisfying meal.

Ingredients 

  • 4 each skinless salmon fillets
  • 4 lemons, thinly sliced
  • 1 cup peas, frozen
  • 2 red potatoes, cleaned and sliced on 1/4 inch rounds
  • 2 cups mixed baby green and arugula salad
  • 4 radishes, thinly sliced
  • 2 tablespoons red wine vinegar

Instructions

  • Preheat the oven at 375°.
  • Season the salmon fillets with generous amount of coriander, salt and pepper
  • In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
  • Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
  • Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
  • Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
  • Divide the salad amongst 4 dishes and place the salmon fillets over it.

Nutrition

Calories: 378kcal | Carbohydrates: 32g | Protein: 38g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 100mg | Potassium: 1564mg | Fiber: 6g | Sugar: 6g | Vitamin A: 370IU | Vitamin C: 81.5mg | Calcium: 68mg | Iron: 3.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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