Salmon with Orange Lentil Salad

This is a lovely combination of color and flavor – the salmon, lentils, orange and mint.

Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad.

Get an extra-serving  of salmon (about 4 ounces), and double the lentils portion of the recipe and the quinoa or rice. Toss together the next day and serve over greens for a quick lunch or dinner.

Salmon with Orange Lentil Salad

Print Recipe

• CourseFish and Shrimp

Servings

4

Servings 4

Salmon with Orange Lentil Salad Print Recipe CourseFish and Shrimp Servings 4 Servings 4

Ingredients

• 1/4 cup fresh orange juice
• 1 tablespoon orange zest finely grated
• 2 tablespoons extra-virgin olive oil divided
• 1 tablespoon raw apple cider vinegar
• 3/4 teaspoon Kosher salt divided
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper divided
• 3 cups lentils cooked
• 1/4 cup chopped mint
• 1/4 cup red onion finely chopped
• 4 ounces arctic char fillets skin removed, 5each
• slices Orange and mint sprigs for garnish

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Heat oven to 400°F.
2. In a bowl, whisk orange juice and zest, 1 tablespoon extra-virgin olive oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
3. Gently stir in lentils, chopped mint and onion.
4. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 extra-virgin olive oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Roast until fish is opaque and just cooked through, 10 minutes.
6. Spoon lentil salad onto plates; top with fish.
7. Garnish with orange slices and mint sprigs.

Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/roasted-arctic-char-with-orange-lentil-salad-51101040

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