NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup Cooked Lentils

2 teaspoons Extra Virgin Olive Oil

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

Fresh Thyme and Rosemary to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a mixing bowl, toss the cooked lentils, diced zucchini, and red bell pepper with one teaspoon of olive oil, dried thyme, and rosemary.

• 3

  Spread the lentil and vegetable mixture onto a parchment-lined baking sheet and roast for 15 minutes until the vegetables are tender and slightly caramelized.

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and fresh herbs.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until the fish is opaque and flakes easily.

• 7

  Arrange the roasted lentil and vegetable medley on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.