Salmon With Warm Lentil Salad

Salmon With Warm Lentil Salad
 Quentin Bacon
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
cup
green lentils, rinsed
kosher salt and black pepper
2
tablespoons plus 1 teaspoon
olive oil
1 1/4
pounds
skinless salmon fillet, cut into 4 pieces
2
tablespoons
red wine vinegar
2
teaspoons
Dijon mustard
1/4
red onion, chopped
1/2
cup
chopped fresh flat-leaf parsley
1
bunch arugula, torn (about 4 cups)
1
lemon, cut into wedges

Directions

  1. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
  2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
  3. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
  4. In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.
Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 466
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 90 mg
  • Sodium 467 mg
  • Protein 43 g
  • Carbohydrate 30 g
  • Fiber 8 g
What does this mean? See Nutrition 101.