- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 3 tbsp
- olive oil, divided
- 45 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 1
- carrot, finely diced
- 1 can
- lentils, rinsed and drained
- 540 mL
- 1
- clove garlic, minced
- 1/4 cup
- chopped fresh parsley
- 60 mL
- 4
- salmon fillets (5oz/150 g each)
Directions
Step 1
In microwaveable bowl, combine 2 tbsp (30 mL) olive oil, lemon juice, 1/4 tsp (1 mL) each salt and pepper. Heat 30 sec. on HIGH. Add carrots to hot mixture and let stand 6 min. to slightly soften. Add lentils, garlic and parsley and toss to coat. Set aside (can be made up to 1 day ahead and kept refrigerated).
Step 2
Pat salmon dry with paper towel. Season with remaining salt and pepper. Heat remaining oil in large skillet over medium heat. Pan-fry salmon 4 to 5 min. per side until just cooked through and fish starts to flake. Serve with lentil salad.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 450
- Fat:
- 21 g
- Saturated Fat:
- 3 g
- Carbs:
- 22 g
- Fibre:
- 11 g
- Sugar:
- 3 g
- Cholesterol:
- 95 mg
- Protein:
- 43 g
- Sodium:
- 550 mg
