In The Kitchen
Seared Salmon with Lentil Salad
Description :
Keep it lean with this heart-healthy salmon and greens dinner.
Ingredient :
- 4 (5-ounce) skinless salmon fillets
- 2 tbsp. plus 2 tsp. olive oil
- 2 lemons, halved
- 2 tsp. Dijon mustard
- 1 tsp. fresh thyme
- 1/2 small red onion, finely chopped
- 1 (15-ounce) can lentils, rinsed
- 1 small seedless cucumber, cut into pieces
- 4 c. baby spinach
- 1/4 c. fresh dill, very roughly chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
Direction :
- 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.
