Name: Seared Salmon Fillet with Lentil and Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Wild Atlantic Salmon; 0.75 cup Cooked Lentils; 1.5 cups Fresh Kale, chopped; 0.75 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 clove Garlic, minced

Nutrition

Per serving

626 calories

Protein: 70g; 44% of calories
Carbs: 41g; 26% of calories
Fat: 21g; 30% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

In a small bowl, whisk together the lemon juice, dijon mustard, and minced garlic to create a dressing.
Place the chopped kale in a large bowl and drizzle with half of the dressing, massaging the leaves with your hands for 1-2 minutes until they soften.
Add the cooked lentils to the kale and toss with the remaining dressing until well combined.
Pat the salmon fillet completely dry with paper towels and season the skin side with a pinch of sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes or until it reaches your desired level of doneness.
Plate the lentil and kale salad and top with the seared salmon fillet.

Nutrition

Ingredients

Instructions

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