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

Name: Open House - 2:00 PM - 4:00 PM
Start: 2021-09-26T14:00:00-5:00
End: 2021-09-26T16:00:00-5:00
Location: 220 W Bowne Blvd

Posted by Diane Mullins on Saturday, April 18, 2020 at 6:00 AM By Diane Mullins / April 18, 2020 Comment

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

Ingredients

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

Directions

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.
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.