Salmon fillets are my ultimate seafood favorite, and once you try this recipe—paired with fresh baby greens and arugula salad—I am sure you’ll become one, too!
This salmon recipe combines our favorite way to cook salmon with a classic French summer recipe. Whether enjoyed at room temperature or cold, it is the perfect dinner party recipe to share with your loved ones.
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.
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That habit has stuck with me, so I try to incorporate a whole meal with it now.
This is a new dish for us. We’re playing with different spices for the salmon. I love the combination of the lime and the coriander, how they complement each other and bring freshness to all the dishes we create.
Potatoes and peas were a favorite of mine, and a healthy and delicious meal was created.
I prefer to skip the oil and butter when cooking salmon, allowing its natural flavors to shine while keeping it a healthier choice.
I have included a new YouTube video below with this recipe. I am trying something new, and I would love to get your feedback.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with these salmon fillets with baby greens and arugula salad?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this recipe for salmon fillets, you may want to try my other recipes.
- Salmon Fillets with Baby Greens and Arugula Salad
Why you will love this recipe
Easy – this salad takes no time at all to prepare as you can prepare the potatoes early on and, at the last minute, clean your salad while you are baking the salmon.
Pantry-ready ingredients – most ingredients are most likely already in your refrigerator and pantry.
Light dinner when you just do not feel like cooking – salmon is the easiest fish to prepare and if you follow my steps, you will make this recipe over and over.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Skinless salmon fillets – I like the skinless as I do not want to fuss with cleaning, of course if you have salmon with skin on, use them.
Limes – used to line the sheet pan and lay the salmon over it. It forms a great cushion rich in flavor and eliminates the need to use oil while cooking the salmons.
Peas – I used frozen and added to the potatoes toward the end of cooking.
Red Potatoes – make sure they are all the same size when you purchase them, this will allow for an even cooking.
Mixed baby greens and Arugula salad – salad of choice as it has so many different flavors and crunchiness levels, always fun to have a bag at home.
Radishes – those crunchy little devils are my favorite. Sliced paper-thin, they add such an amazing flavor to this salad and all salads.
Red wine vinegar – used to create the salad with the olive oil.
Olive oil – used to drizzle over your salmon as well as for your salad
Coriander, salt, and black pepper – are all the seasonings you will need. Be generous with all of them.
Equipment Needed
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Aluminum foil or parchment paper
Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by preheating the oven to 375 F and prepare your fillets by seasoning them generously with salt, pepper, and coriander.
- Meanwhile, cool the red potato rounds in a large pan with salted water. Around 5 minutes into cooking, check to see if they are almost done.
- At this point, add the frozen peas to the water and finish cooking for another 2 minutes.
- Drain and place in a large bowl where you will drizzle some olive oil and season with salt and pepper to taste. Mix well and set aside.
- Line your rimmed baking sheet, spread the lime slices over the aluminum foil, and place your salmon over them. Place a couple of slices of lime over the fillets.
- Bake for about 15 to 18 minutes. They should be opaque in the middle and having a cooked top. Drizzle with olive oil over them.
- Add the thinly sliced radishes, baby greens and arugula to the potatoes. Add the vinegar and more olive oil and toss well.
- Divide the salmon amongst four plates and place the salmon over them.
Pro Tips
- Use aluminum foil or parchment paper on your cookie sheet to prevent the fish from sticking. It is also much easier to clean.
What dishes can you enjoy with these salmon fillets with baby greens and arugula salad?
This is a meal in itself, but that does not mean you cannot have fun with a small plate of cilantro lime rice to accompany it.
Why not some asparagus with balsamic vinaigrette?
Finishing your dinner with mangoes with rum and vanilla ice cream
Variations and Substitutions
- Lemons can substitute the limes, which have the same great flavor.
- I enjoy the explosion of flavors when a handful of chopped parsley is added to the salad with a squeeze of fresh lemon juice.
- You can skip the coriander if you have none on hand.
Storing and Reheating
Store: Unfortunately, the salad part of this recipe will not store well due to the vinegar, which will break down the salad and make it unappealing. You can store your salmon filets leftovers in an airtight container in the refrigerator for up to two days.
Reheating: bring it back to room temperature and enjoy as it is.
If you enjoy this recipe for salmon fillets, you may want to try my other recipes.
Salmon with Basil Mushroom Sauce
Salmon Fillets with Baby Greens and Arugula Salad
Ingredients
- 4 each skinless salmon fillets
- 4 limes, 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
- Salt and pepper, to season
- Coriander powder, generous amount to season the fillets
- olive oil
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
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Salads, Dinners
- Cuisine: French
- Occasion: Valentine’s Day, Easter, Mother’s Day
- Season: Spring, Summer
- Type: Under 45 minutes
Did you make this?
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