Salmon Fillets With Baby Greens And Arugula Salad

1. 1

   Preheat the oven at 375u00b0.

2. 2

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

3. 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. 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. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.