Herb-Crusted Salmon with Mixed Greens Salad

1/2 cup dry breadcrumbs
2 tsp. chopped fresh oregano
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1½ tsp. grated lemon rind
2 garlic cloves, minced
4 salmon fillets, skinned
1/4 tsp. salt

Salad:
1 tbsp. fresh lemon juice
1 tbsp. olive oil
1 tsp. Dijon mustard
1/4 tsp. salt
4 cups mixed salad greens

To prepare salmon, combine the first 7 ingredients in a shallow dish or pie
plate. Lightly coat both sides of fillets with cooking spray, and sprinkle
evenly with 1/4 tsp. salt. Dredge both sides of fillets in breadcrumb mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully
turn fillets over. Cook 4 minutes or until fish flakes easily when tested
with a fork or until desired degree of doneness.

To prepare salad, combine juice, oil, mustard, and 1/4 tsp. salt in a large bowl.
Add mixed greens; toss gently to coat. Serve with fillet.

4 servings