Pan-Fried Salmon with Lentil-Carrot Salad
Prep Time
Serves
Cooking Mode
3 tbsp olive oil, divided
2 tbsp lemon juice
½ tsp each salt and pepper, divided
1 carrot, finely diced
1 can lentils, rinsed and drained
1 clove garlic, minced
¼ cup chopped fresh parsley
4 salmon fillets (5oz/150 g each)
3 tbsp olive oil, divided
2 tbsp lemon juice
½ tsp each salt and pepper, divided
1 carrot, finely diced
1 can lentils, rinsed and drained
1 clove garlic, minced
¼ cup chopped fresh parsley
4 salmon fillets (5oz/150 g each)
Directions
1In 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).
2Pat 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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Personal Note
Personal Note
