NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

3/4 cup Cooked Red Lentils

1 cup Fresh Green Beans

1/2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

2 tbsp Low-Sodium Vegetable Broth

PREPARATION

• 1

  Place the cooked lentils in a small pot with the vegetable broth and half of the minced garlic over low heat.

• 2

  Mash the lentils with a fork or potato masher until they reach a creamy consistency, adding a splash of water if needed to reach your desired texture.

• 3

  Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden.

• 5

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F, then remove from the pan.

• 6

  In the same skillet, add the green beans and the remaining garlic, sautéing for 3-4 minutes until tender-crisp.

• 7

  Finish the green beans with a squeeze of fresh lemon juice.

• 8

  Plate the lentil mash, top with the seared salmon, and serve the garlic green beans on the side.