| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup seasoned rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 cloves garlic, minced
- 1/3 cup vegetable oil
- Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
- Olive oil, for drizzling
- Kosher salt and cracked black pepper
- 1 cup lentils, cooked according to package directions
- 1/2 cup toasted and chopped pecans
- 1/3 cup halved sugar snap peas, ends removed
- 4 scallions, diced
- 2 medium avocados, diced
- Juice of 1 lemon
- 1 red bell pepper, chopped
Instructions
- For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.
- For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.
- For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.
- Serve the broiled salmon over the lentil salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1035 |
| Total Fat | 73 g |
| Saturated Fat | 10 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 15 g |
| Sugar | 6 g |
| Protein | 51 g |
| Cholesterol | 94 mg |
| Sodium | 1051 mg |