Salmon and Lentil Salad (#274)

Salmon and Lentil Salad (#274)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 4
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Omnivore
• Pescatarian
• Gluten-Free

Equipment

• - Medium skillet
• - Medium pot
• - Measuring cups

Ingredients

1. 8 ounces salmon fillet
2. 1/2 cup dried lentils, rinsed
3. 1 cup water
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. - In a medium pot, bring water to a boil, add lentils, reduce heat to low, and simmer for 20-25 minutes until tender, then drain.
2. - In a medium skillet over medium heat, heat olive oil, season salmon with salt and pepper, and cook for 4-5 minutes per side until flaky (internal temperature 145°F).
3. - Flake salmon and toss with lentils and lemon juice, divide into two bowls, and serve warm or chilled.

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold or reheat lightly.

Nutrition

• Calories: 380
• Protein: 32g
• Fat: 18g
• Carbs: 24g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A