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 warm lentil salad 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.Serving size: 1 salmon fillet + ¼ salad9*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)11*PointsPlus (Old plan)
Salmon and Warm Lentil Salad Recipe
Amount Per Serving (1 salmon fillet + ¼ salad)
Calories 432Calories from Fat 171
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/salmon-with-warm-lentil-and-mixed-green-salad/