Lentil and chopped salad greens and parsley, tossed with a mustardy vinaigrette and served with simply prepared salmon. Who knew something as simple as salmon and warm lentil salad could be so deliciously satisfying?
Yesterday, I was looking for a way to make dinner from what I had available. There were a couple salmon fillets in the freezer. But, what to do with them?
Turning to the index of what continues to be my favorite cookbook for easy healthy recipes, 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness, I came upon a recipe for “Seared Salmon and Warm Lentil Salad with Arugula.”
Checking the ingredient list, I confirmed that I had most everything I needed except arugula and red onion. I decided to substitute mixed salad greens and shallot. I also had a package of Trader Joe’a already prepared lentils in the fridge, so I used them instead of cooking my own.
And while the recipe called for searing the salmon, I opted to bake/roast mine in the toaster oven instead.
Skinny on Salmon and Warm Lentil Salad
We both thought this salmon and warm lentil salad made for a flavorful satisfying supper. It’s definitely going in my “make again” file.
Each serving has 432 calories and 11 Weight Watchers Points Plus.
- 2 cups cooked lentils*
- ¾ teaspoon salt, divided
- ½ teaspoon fresh ground pepper, divided
- 4 teaspoons extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon liquid honey
- 4 skinless wild salmon fillets (5 ounces each)
- 3 cups mixed salad greens, roughly chopped
- ½ cup packed fresh flat-leaf parsley leaves, chopped
- ⅓ cup finely chopped shallot
- Place slightly warm cooked lentils in a medium bowl. add ½ teaspoon salt, ¼ teaspoon pepper, 2 teaspoons olive oil, vinegar, mustard honey and stir to combine.
- Meanwhile, sprinkle both sides of the fish with the remaining salt and pepper. In a large skillet, heat the remaining 2 teaspoons oil over medium high heat. Add the fish and cook, turning once, for 3 to 4 minutes per side (or until the fish is opaque and flakes easily when tested with a fork).
- Remove from the heat and finish preparing the salad. To the lentil mixture, add the mixed green, parsley and shallot and toss gently to combine. Serve with the salmon.
I used Trader Joe's cooked lentils. To cook them yourself. In a medium saucepan, bring 4 cups water to a boil over high heat. Add the lentils, reduce heat to a simmer until tender but not mushy, about 30 minutes. Drain and place in a medium size bowl.
Source Adapted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness
*PointsPlus® for salmon and warm lentil salad calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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