This is a delightful pairing of two magic foods—lentils and salmon—plus other magic foods like tomatoes, red onion, olive oil and vinegar. Salmon is high in omega-3s and is a good source of protein. Enjoy this light and fresh dish on a warm evening—it's quick and easy to cook.
Patsy Jamieson, Diane Temple
4 small salmon fillets (about 150 g each skin on
freshly ground black pepper to taste
olive oil cooking spray
400-g can lentils, drained and rinsed
1 punnet (250 g) cherry tomatoes, quartered
1 Lebanese cucumber, chopped
½ small red onion, finely chopped
1½ tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
½ teaspoon lemon zest
salad greens with an olive oil and vinegar dressing, to serve
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To make the salad: combine lentils, tomatoes, cucumber and onion in a bowl. Whisk together oil, vinegar, lemon juice, thyme and zest. When ready to serve, mix dressing with lentil mixture.
For the salmon: heat a large frying pan and season the salmon with freshly ground black pepper. Spray both sides of salmon pieces with olive oil spray. Cook salmon, skin side down first, for 3 minutes each side or until cooked to your liking.
Spoon the lentil salad onto plates and top each serving with a piece of salmon. Garnish with lemon wedges and serve with a green salad.