Pan-Fried Salmon with Lentil-Carrot Salad

  • Prep Time 10 min
  • Total Time 25 min
  • 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)

Directions

  • 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.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 450
  • Fat 21 g
  • Saturated Fat 3 g
  • Carbs 22 g
  • Sugar 3 g
  • Protein 43 g
  • Cholesterol 95 mg
  • Fibre 11 g
  • Sodium 550 mg