- 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)
Method
- 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.
Characteristics
30 Minutes or Less Dinner Gluten Free High Fibre Lactose Free Nut Free One Dish MealsNutritional Facts Per Serving
- 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