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Prep Time
10 mins
Total Time
25 mins
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)

Method

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.

Nutritional Facts Per Serving

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