Filed under: family, food, organized, Uncategorized | Tags: Cook, Lentil, meal plan, organized, Real Simple, Salmon
“a heart-healthy, weeknight meal from Real Simple”
Serves 4 and is truly a 30 minute meal! You can prep the dressing in advance and cook the salmon while the lentils are cooking. My kids don’t like the arugula, but enjoy the salmon so we give them edamame or peas as well.
- 1 cup green lentils, rinsed
- Salt and pepper
- 2 tbsp plus 1 tsp of olive oil
- 1 ¼ lbs skinless salmon fillet, cut into 4 pieces
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ red onion, chopped
- ½ cup chopped fresh flat-leaf parsley
- 1 bunch arugula, torn (approx 4 cups)
- 1 lemon, cut into wedges
Bring 4 cups of water to a boil. Add the lentils and 1 tsp of salt and simmer, stirring occasionally, until tender, 20-25 minutes; drain.
Meanwhile, heat 1 tsp of oil in a large non-stick skillet over medium-high heat. Season the salmon with ¼ tsp each salt & pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tbsp of oil, and ¼ tsp each of salt & pepper.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.
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