Seared Salmon with Lentil Salad

Name: Seared Salmon with Lentil Salad
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

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Danielle Occhiogrosso

Yields:

4 serving(s)

Total Time:

20 mins

Keep it lean with this heart-healthy salmon and greens dinner.

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Ingredients

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 cups baby spinach
1/4 cup fresh dill, very roughly chopped
1/4 tsp. salt
1/4 tsp. pepper

Directions

1. Step 1Heat 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.
2. Step 2Meanwhile, in large bowl, whisk together lemon juice, mustard, remaining 2 tablespoon oil and salt and pepper; stir in thyme.
3. Step 3Toss with onion and lentils then fold in cucumber, spinach and dill. Serve with salmon.

Nutritional information (per serving): About 350 calories, 13 g fat (2 g saturated), 37 g protein, 490 mg sodium, 19 g carb, 9 g fiber.

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