- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated peeled fresh ginger
- 2 teaspoons Dijon mustard
- 6 tablespoons vegetable oil, divided
- 2 6- to 7-ounce skinless salmon fillets
- 2 1/2 tablespoons finely chopped fresh dill, divided
- 2 1/2 tablespoons finely chopped fresh basil, divided
- 1 5-ounce bag mixed baby greens
- Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.
- 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.
- Toss greens with remaining herbs and some dressing. Divide between 2 plates. Top with salmon and remaining dressing.