NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Green Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  In a medium bowl, whisk together the lemon juice, Dijon mustard, and the remaining olive oil to create a light vinaigrette.

• 5

  Fold the cooked lentils and fresh parsley into the dressing, seasoning with a pinch of salt to taste.

• 6

  Season the salmon fillet with salt and pepper, then place it skin-side down in a hot non-stick skillet over medium-high heat.

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until opaque throughout.

• 8

  Serve the crispy salmon over the lentil salad with the roasted asparagus on the side.