Salmon With Warm Lentil Salad

salmon-warm-lentil-salad
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 466 calories
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 467 mg
    • Protein 43 g
    • Carbohydrate 30 g
    • Fiber 8 g

Ingredients

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