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Small Lentil & Salmon Salad

By 1 Marzo 2020 12 Marzo, 2020 No Comments



– 200 g small lentils
– 450 g fillets of skinless salmon cut into 4 pieces
– 2
tbsps. red wine vinegar
– 2
tsps. Dijon mustard
– ¼ red onion chopped
– 15 g fresh parsley chopped
– 1
bunch arugula chopped
– 1
lemon cut into wedges
– salt to taste
– black pepper to taste
– 3
tbsps. EVO


Rinse thoroughly the small lentils; then drain, fill a pot with 4 cups of salted water and boil the lentils for ab. 35-40 minutes, stirring occasionally. Once cooked, drain and set the lentils aside. Meanwhile, heat 1 teaspoon of EVO in a large non-stick skillet over medium-high flame. Season each salmon fillet with ¼ teaspoon of salt and ¼ teaspoon of pepper and cook until opaque throughout, ab. 4-5 minutes per side. Then, in a large bowl, combine the vinegar, mustard, onion, parsley, the remaining EVO, ¼ teaspoon of salt and ¼ teaspoon of pepper. Stir well.  Finally, also incorporate the lentils and the arugula to the vinaigrette and toss to combine. Serve along with salmon fillets and lemon wedges on the side.

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