Photo: Christopher Testani; Styling: Alma Melendez
Got leftover lentils? Try tossing into salads for a protein boost, or smear a bit of goat cheese on crostini and top with lentils for a smart snack.
1 tablespoon canola oil
4 5-oz. center-cut skinless salmon fillets
Kosher salt and freshly ground black pepper
1/2 teaspoon finely grated orange zest
3 tablespoons freshly squeezed orange juice
2 tablespoons finely chopped red onion
2 1/2 cups marinated lentils
Calories per serving 433
Fat per serving 19g
Saturated fat per serving 3g
Cholesterol per serving 78mg
Fiber per serving 9g
Protein per serving 38g
Carbohydrate per serving 25g
Sodium per serving 816mg
Iron per serving 5mg
Calcium per serving 45mg
How to Make It
In a 12-inch nonstick skillet, heat oil over medium-high heat until very hot. Season salmon generously with salt and pepper; add to skillet top-side down and cook, undisturbed, until deep golden, about 4 minutes. Turn and sear on opposite side until just barely cooked through, 1 1/2 to 3 minutes longer, depending on thickness.
While salmon is cooking, stir orange zest, juice and red onion into lentils. Divide salad among 4 plates, top with salmon and serve.
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