Salmon and Warm Lentil Salad Recipe
Lentils and mixed greens tossed with a mustardy vinaigrette and served with simply prepared salmon, I love this salmon and warm lentil salad.
Servings: 4
Equipment
Ingredients
- 2 cups cooked lentils**
- 3/4 teaspoon salt, divided
- 1/2 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
- 1/2 cup packed fresh flat-leaf parsley leaves, chopped
- 1/3 cup finely chopped shallot
Instructions
- Place slightly warm cooked lentils in a medium bowl. Add 1/2 teaspoon salt, 1/4 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.
Notes
Serving size: 1 salmon fillet + 1/4 salad
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 11 PointsPlus (Old plan) **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.
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 11 PointsPlus (Old plan) **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.
Nutrition
Serving: 1salmon fillet + 1/4 salad | Calories: 432kcal | Carbohydrates: 31g | Protein: 36g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 529mg | Potassium: 1227mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 5mg