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1. Combine first 5 ingredients in a large bowl. Cover and refrigerate.
2. Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt.
Per Serving (excluding unknown items): 22 Calories; 2g Fat (81.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.
Suggested Wine: Prinot Grinio
Serving Ideas : Prinot Grigio
NOTES : 35.4g; CARB 1.4g; FIBER 0.6g; CHOL 111mg; IRON 1.4mg; SODIUM 286mg; CALC 35mg
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (54%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 7g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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