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From: Woman's Day US
Yields:
4
Cook Time:
15 mins
Total Time:
15 mins
Cal/Serv:
428
The natural flavors of this subtly seasoned salmon and colorful, chopped salad shine through in this lighting-fast dinner.
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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 cup chopped fresh flat-leaf parsley or cilantro
Directions
- Step 1Heat 2 teaspoons oil in a large nonstick skillet over medium heat. 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.
- Step 2Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Add the celery, cucumber, and red onion and toss to coat. Fold in the lentils and parsley. Serve with the salmon.
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