Salmon With Warm Lentil Salad

Salmon With Warm Lentil Salad Quentin Bacon
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Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

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.
By Sara Quessenberry,  December 2009

Nutritional Information

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

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Quick Tip

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Lentils are a nutritious and budget-friendly source of protein, fiber, and iron. Double the salad recipe and take some for lunch the next day.

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