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Salmon Fillets with Baby Greens and Arugula Salad

Course Fish, Main Course, Salad
Cuisine French
Keyword dinner, gluten free, lunch, salad, salmon, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories 378 kcal


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


  1. Preheat the oven at 375°.

  2. Season the salmon fillets with generous amount of coriander, salt and pepper

  3. 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.

  4. 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.

  5. Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.

  6. Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.

  7. Divide the salad amongst 4 dishes and place the salmon fillets over it.

Nutrition Facts
Salmon Fillets with Baby Greens and Arugula Salad
Amount Per Serving
Calories 378 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 93mg31%
Sodium 100mg4%
Potassium 1564mg45%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 6g7%
Protein 38g76%
Vitamin A 370IU7%
Vitamin C 81.5mg99%
Calcium 68mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.