Salmon Fillets with Baby Greens


4 Skinless salmon fillets
4 lime or lemons, sliced into thin slices
2 red potatoes, cleaned and sliced on ¼ thick rounds
1 cup frozen peas
2 cup mixed baby green and arugula salad, washed and dried
4 radishes, thinly sliced
1 to 2 tablespoons red wine vinegar
Olive oil
Salt and pepper


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.


Salads have been the quick fix dinners to our crazy life. Actually, growing up in France, my dad served salad with every meal and I have a hard time remembering a meal without it. That habit has stuck with me and that may be why now, I try to incorporate a whole meal with it.

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.




Monday, September 18, 2017 - 11:50am


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