Seared Salmon with Lentil Salad
By Chatelaine6
PREP TIME
15 min
TOTAL TIME
25 min
Serves
4

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Served on a bed of garlicky lentils and fresh arugula, this pan-seared salmon is bursting with flavour.
Ingredients
- 4 skinless salmon fillets , about 700 g total
- 3/4 tsp salt , divided
- 2 tbsp + 2 tsp olive oil , divided
- 2 tbsp lemon juice
- 2 garlic cloves , minced
- 1 tsp sumac
- 1/2 tsp Dijon mustard
- 1 540-mL can lentils , drained and rinsed
- 1 pint multicoloured cherry tomatoes , halved
- 4 cups loosely packed stemmed arugula
- 1/2 cup chopped mint
- 1/2 cup chopped parsley
Instructions
- Sprinkle salmon with 1⁄2 tsp salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 2 tsp olive oil, and then salmon. Cook until underside of fillet is light-golden, 3 to 4 min. Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 min more. Set aside.
- Whisk lemon juice with garlic, sumac, Dijon and remaining 2 tbsp oil and 1/4 tsp salt in a large bowl. Stir in lentils, cherry tomatoes, arugula, mint and parsley. Season with pepper. Toss to coat.
- Arrange lentil mixture on a platter. Top with salmon.
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