Salmon lentil salad –Yo, listen up! If you’re looking to whip up something delicious and healthy, I’ve got just the recipe for you. Check out this mouthwatering Pan-Seared Salmon with Lentil Salad—it’s a dish that’ll have you feeling good from the inside out. Let’s get those cooking vibes going!
Pan-Seared Salmon with Lentil Salad
This dish is all about flavor and freshness. Plus, it’s packed with nutrients that’ll keep you energized. Let’s dive into what you need and how to throw this all together.
Ingredients
- 2 skin-on salmon fillets
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup cooked lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
Instructions
- First things first, season your salmon fillets with salt and black pepper on both sides. Don’t be stingy with the seasoning; it makes all the difference.
- In a skillet, heat the olive oil over medium-high heat. Once it’s hot, place the salmon fillets skin-side down in the pan. You wanna hear that sizzle! Cook for about 5-6 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until they’re flaky.
- While the salmon is cooking, you can whip up that bomb lentil salad. In a bowl, mix the cooked lentils, cherry tomatoes, cucumber, red onion, baby spinach, and parsley.
- In a separate small bowl, whisk together the lemon juice, Dijon mustard, and some salt and pepper. Pour that dressing over your lentil salad and toss it all together. You want those flavors to marry!
- Once your salmon is done, plate it up next to that fresh lentil salad. Drizzle any leftover dressing over the salmon for that extra zing.
There you go! A nutritious meal that’s bursting with flavor and sure to impress anyone around the table. Enjoy your cooking adventures, and don’t forget to share the love by passing this recipe along. Happy eating!