NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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, place them on the baking sheet, and lightly mist with oil or toss with a tiny drop of the olive oil and a pinch of salt.

• 3

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

• 4

  In a small bowl, whisk together the lemon juice, Dijon mustard, and half of the olive oil to create a dressing.

• 5

  Toss the cooked lentils with the dressing and set aside to marinate.

• 6

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

• 7

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

• 8

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

• 9

  Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

• 10

  Plate the lentil salad alongside the roasted asparagus and top with the seared salmon.