Lunch / Dinner
Salmon & Lentil Salad
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. Featuring favorite ingredients from a variety of Mediterranean countries, this unique, colorful dish is a must-try mishmash!
FOR THE VINAIGRETTE, COMBINE:
FOR THE SALAD, COOK:
FOR THE SALMON, COMBINE:
Fresh salmon is best if you buy it the day you plan to serve it. Otherwise, store it in the refrigerator on ice.
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.
Spread out the lentils so you can pick out any small rocks. Then rinse them in a sieve to wash off any dirt.
So they soak up the most flavor, add the drained lentils to the vinaigrette while still warm.
% 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.