NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 oz lentil noodles

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the lentil noodles according to package directions until al dente.

• 2

  While the noodles cook, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 3

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

• 4

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy and golden.

• 5

  Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit, then remove from the pan to rest.

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Add the baby spinach to the skillet and toss until just wilted, then stir in the cooked lentil noodles and lemon juice.

• 8

  Season the noodle mixture with red pepper flakes and serve immediately with the pan-seared salmon on top.