Easy Dinner Recipe Of The Week ~ Salmon with Grapefruit and Lentil Salad

Nutrition Information (per serving): About 330 calories, 10.5 g fat (2 g saturated), 36 g protein, 275 mg sodium, 22 g carbohydrate, 9 g fiber
2 tbsp. olive oil, divided
1 1/4 lb. skinless salmon fillet

Kosher salt and pepper

2 tbsp. red wine vinegar
1 tbsp. olive oil
1 15-ounce can lentils, rinsed
1 small English cucumber, cut into pieces
1 pink grapefruit, peel and pith removed, cut into pieces
4 small radishes, thinly sliced
6 c. arugula
  1. Heat 1 tablespoon oil in a large nonstick skillet on medium. Cut salmon into 4 pieces and season with 1/4 teaspoon each salt and pepper. Cook until golden brown, about 7 minutes. Turn salmon over and continue cooking until just opaque throughout, about 2 minutes more.
  2. Meanwhile, in a large bowl, whisk together vinegar and remaining Tbsp oil. Add lentils and toss to coat
    then toss with cucumber, grapefruit and radishes. Fold in arugula and serve with salmon.
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