Seared Salmon with Lentil Salad

Photo of Seared Salmon with Lentil Salad


I try to cook salmon once a week, and have to admit that this recipe is my staple. It only takes 15 minutes and serves 4 people. It’s healthy, easy and so delish!


  • 2 Tbsp plus 2 tsp olive oil
  • 1 1 ¼ -lb. skinless salmon fillet, cut into 4 pieces
  • Kosher salt and pepper
  • 2 Tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 stalks celery, thinly sliced
  • 1 small seedless cucumber, cut into ½-in. pieces
  • ½ small red onion, finely chopped
  • 1 15-oz. can lentils, rinsed
  • ½ cup fresh flat-leaf parsley or cilantro, chopped

Heat 2 tsp oil in a large nonstick skillet over medium heat.  Season the salmon with ¼ tsp each salt and pepper and cook until opaque throughout, 5 to 6 minutes per side; transfer to plates.

Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 Tbsp oil and ½ tsp each salt and pepper.  Add the celery, cucumber and red onion and toss to coat.  Fold in the lentils and parsley.  Serve with the salmon.

Switch it Up!

** For a vegetarian meal, omit the salmon and fold 4 cups baby spinach or arugula and 1 Granny Smith apple (cut into ½ in. pieces) into the lentil mixture.

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