Ingredients
1
tsp finely grated peeled fresh ginger
6
tbsp vegetable oil, divided
2
6- to 7-ounce skinless salmon fillets
2
1/2 tbsp finely chopped fresh dill, divided
2
1/2 tbsp finely chopped fresh basil, divided
1
5-ounce bag mixed baby greens
Directions
1.
Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.
2.
Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; sauté 4 minutes. Turn over; sauté until salmon is just opaque in center, about 5 minutes.
3.
Toss greens with remaining herbs and some dressing. Divide between 2 plates. Top with salmon and remaining dressing.
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