Lemon Herb Salmon with Lentil Salad
Seared salmon over a lemony lentil, cucumber and herb salad. Protein, fiber and omega-3s on one plate.
Seared salmon over a lemony lentil, cucumber and herb salad. Protein, fiber and omega-3s on one plate. This one takes 40 min start to finish and serves 4. It earned a spot in our pmos friendly deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 40 min
- Everyday ingredients, most of them already in your pantry
- Tagged: pmos-friendly, pcos, high-fiber, gluten-free, dairy-free
A note on PMOS (PCOS) and insulin resistance: this recipe follows general balanced-eating ideas (protein, fiber, healthy fat, little added sugar). It isn't medical advice. Your doctor or a registered dietitian can tailor a plan to you, especially if you take blood-sugar medication.
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Lemon Herb Salmon with Lentil Salad
Ingredients
- 4 salmon fillets (5 oz each)
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup green or brown lentils, rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup chopped parsley
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 1 tsp Dijon mustard
Instructions
- Simmer the lentils in plenty of water 20 to 25 minutes until tender but not mushy. Drain.
- Whisk the extra-virgin olive oil, lemon juice, mustard and a pinch of salt. Toss with the warm lentils, cucumber, tomatoes, onion and parsley.
- Season the salmon with the remaining salt and sear in 1 tbsp oil, skin side down, 4 minutes. Flip and cook 2 to 3 minutes more.
- Serve the salmon over the lentil salad.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.