Seared Salmon with Lentil Salad Recipe

Name: Seared Salmon with Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. olive oil; 2 tsp. olive oil; 1 skinless salmon filllet; kosher salt; Pepper; 2 tbsp. fresh lemon juice; 2 tsp. Dijon mustard; 2 stalk celery; 1 small seedless cucumber; 1/2 small red onion; 1 can lentils; 1/2 c. chopped fresh flat-leaf parsley or cilantro

Servings: persons

2 tbsp. olive oil
2 tsp. olive oil
1 skinless salmon filllet
kosher salt
Pepper
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 stalk celery
1 small seedless cucumber
1/2 small red onion
1 can lentils
1/2 c. chopped fresh flat-leaf parsley or cilantro

1
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2
Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 5 to 6 minutes per side; transfer to plates.
3
Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper.
4
Add the celery, cucumber, and red onion and toss to coat.
5
Fold in the lentils and parsley.
6
Serve with the salmon.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp. olive oil, 2 tsp. olive oil, 1 skinless salmon filllet, kosher salt, and more.

Yes, Seared Salmon with Lentil Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Salmon with Lentil Salad

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