Spring Greens With Pan-Seared Salmon And Horseradish Dressing Recipe

Name: Spring Greens With Pan-Seared Salmon And Horseradish Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups assorted greens (I used baby kale and spinach); 1 cup peas; 2 cups pea shoots; 1/2 cup sprouts; 1/2 cup flat leaf parsley, chopped; 1 cup french green lentils (1/2 cup dried lentils); 2 salmon filets; 1 tablespoon olive oil; salt and pepper; 1 cup plain yogurt; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons freshly grated horseradish root (or substitute prepared horseradish); 1 clove garlic, minced; 1/4 teaspoon salt

Servings: persons

2 cups assorted greens (I used baby kale and spinach)
1 cup peas
2 cups pea shoots
1/2 cup sprouts
1/2 cup flat leaf parsley, chopped
1 cup french green lentils (1/2 cup dried lentils)
2 salmon filets
1 tablespoon olive oil
salt and pepper
1 cup plain yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons freshly grated horseradish root (or substitute prepared horseradish)
1 clove garlic, minced
1/4 teaspoon salt

1
Boil peas for 3 minutes, strain, then set aside to cool.
2
To cook the lentils, place 1/2 cup of dried lentils in a medium saucepan. Cover with cold water, bring to a boil and boil for 2-3 minutes. Strain and rinse the lentils and the pan thoroughly. Return the lentils to the saucepan and cover with 2 cups of water. Bring to a boil, then lower to a simmer and cook until tender, about 20 minutes. Strain any excess water, then set aside to cool.
3
Arrange salad components (greens, peas, pea shoots, sprouts, parsley, and lentils) in two separate bowls.
4
For the salmon, heat olive oil over medium-low heat in a skillet. Season both sides of the salmon filets with salt and pepper. Drop the filets onto the hot skillet, skin-side up. Cook for 3 minutes until browned, flip with a spatula, then cook an additional 2 minutes until cooked through. Let cool slightly before serving.
5
For the horseradish dressing, combine yogurt, lemon zest, lemon juice, grated horseradish, and salt in a small bowl. Use more or less horseradish as desired. Stir until smooth.
6
Top the salads with salmon filets and as much dressing as you prefer. Refrigerate leftover dressing for up to 2-3 days.

292

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 15 ingredients. The key ingredients include: 2 cups assorted greens (I used baby kale and spinach), 1 cup peas, 2 cups pea shoots, 1/2 cup sprouts, and more.

Yes, Spring Greens With Pan-Seared Salmon And Horseradish Dressing 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.

Spring Greens With Pan-Seared Salmon And Horseradish Dressing

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