Seared Salmon with Lentil Salad

By Joelene

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 1/2-inch pieces) into the lentil mixture.

Ingredients

• 2 tablespoon(s) olive oil
• 2 teaspoon(s) olive oil
• 1 (1 1/4-pound) skinless salmon filllet, cut into 4 pieces
• Kosher salt
• Pepper
• 2 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) Dijon mustard
• 2 stalk(s) celery, thinly sliced
• 1 small seedless cucumber, cut into 1/2-inch pieces
• 1/2 small red onion, finely chopped
• 1 can(s) (15-ounce) lentils, rinsed
• 1/2 cup(s) chopped fresh flat-leaf parsley or cilantro

Preparation

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Season the salmon with 1/4 teaspoon 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 tablespoons oil, and 1/2 teaspoon 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.