NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup Cooked Lentils

1 cup Raw Kale

0.25 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Walnuts

1 tsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the salmon fillet with a pinch of sea salt and black pepper on both sides.

• 2

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact.

• 4

  Sear the salmon for 4 to 5 minutes until the skin is crisp and the flesh is cooked halfway through.

• 5

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.

• 6

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the dressing.

• 7

  Add the chopped kale to the bowl and massage the leaves with your hands for about 2 minutes until they become dark green and tender.

• 8

  Toss the massaged kale with the cooked lentils, quinoa, and hemp seeds until well combined.

• 9

  Transfer the salad to a plate and top with the seared salmon and a sprinkle of chopped toasted walnuts.