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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!

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Ingredients

FOR THE VINAIGRETTE, COMBINE:

FOR THE SALAD, COOK:

STIR IN:

FOR THE SALMON, COMBINE:

ADD:

Fresh salmon is best if you buy it the day you plan to serve it. Otherwise, store it in the refrigerator on ice.

Instructions

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.

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.

So they soak up the most flavor, add the drained lentils to the vinaigrette while still warm.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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