Lunch / Dinner
Salmon & Lentil Salad with Balsamic Vinaigrette
Featuring favorite ingredients from a variety of Mediterranean countries, this unique, colorful dish is a must-try mishmash!
When salmon is for dinner, it usually steals the show. Coated with honey and Dijon and seared to perfection, this salmon certainly could — but the lentil salad is amazing, too. The lentils and veggies gain flavor layer by layer with a honey-Dijon balsamic vinaigrette. All you need to top it off is a drizzle of balsamic reduction (or purchased balsamic glaze if you have it).
FOR THE VINAIGRETTE, COMBINE:
FOR THE SALAD, COOK:
FOR THE SALMON, COMBINE:
Test Kitchen Tips
Fresh salmon is best if you buy it the day you plan to serve it. Otherwise, store it in the refrigerator on ice.
Lentils are humble little legumes are one of the healthiest foods on the planet. Not only are lentils virtually fat-free and low in calories, they’re also loaded with protein, fiber, and iron.
For the vinaigrette, combine ¼ cup vinegar, extra-virgin olive oil, 1 Tbsp. Dijon, garlic, and 1 Tbsp. honey in a large bowl; season with salt and pepper.
For the salad, cook lentils according to package directions; drain. Transfer lentils to bowl with vinaigrette; toss to coat and let cool at room temperature.
Stir in cabbage, carrots, scallions, and ½ cup mint.
For the salmon, combine 1 Tbsp. Dijon and 1 Tbsp. honey; spread onto flesh side of salmon.
Heat 1 Tbsp. oil in a large nonstick skillet over medium; add salmon, skin side down, and cook 2 minutes. Flip salmon, remove skin, and cook 3 minutes on flesh side; flip and cook until medium-rare, 1 minute more. Remove salmon to a plate and tent with foil.
Add ¼ cup vinegar to skillet and reduce until syrupy.
Serve salmon over salad; drizzle with balsamic reduction and garnish with mint.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 50mg 16%
Sodium 200mg 8%
Carbs 33g 11%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.