Lentil Salad 3 Ways
Seared Salmon with Lentil Salad
Keep it lean with this heart-healthysalmonand greens dinner.
(5-ounce) skinless salmon fillets
plus 2 tsp. olive oil
small red onion, finely chopped
(15-ounce) can lentils, rinsed
small seedless cucumber, cut into pieces
fresh dill, very roughly chopped
- Heat large skillet on medium. Season salmon fillets with 1/4 teaspoon each kosher salt and pepper. Add 2 teaspoon oil to skillet, then salmon and lemon halves, cut-side down, and cook until salmon is opaque throughout, 5 minutes per side. Squeeze the charred lemon halves over salmon.
- Meanwhile, in large bowl, whisk together lemon juice, mustard, remaining 2 tablespoon oil, and salt and pepper; stir in thyme.
- Toss with onion and lentils then fold in cucumber, spinach, and dill. Serve with salmon.
Nutritional information (per serving):About 350 calories, 13 g fat (2 g saturated), 37 g protein, 490 mg sodium, 19 g carb, 9 g fiber.
Video: CookeryCam - Salmon and lentil salad
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