How To Make Toasted Quinoa, Lentil & Poached Salmon Salad
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Serves:
Ingredients
- 1 cup quinoa, toasted
- 1 cup green lentils
- 4 salmon fillets
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- Salt and pepper to taste
- 4 cups mixed greens
- 1 avocado, sliced
- 1/4 cup sliced almonds, toasted
- Fresh dill for garnish
Instructions
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Cook quinoa according to package instructions, then spread it on a baking sheet to cool and toast in a preheated oven at 350°F (175°C) for 10 minutes.
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In a separate pot, cook lentils according to package instructions until tender. Drain and set aside.
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Poach the salmon by placing the fillets in a skillet with enough water to cover them. Add lemon zest and juice, salt, and pepper. Bring to a simmer and cook for 8-10 minutes or until the salmon is cooked through. Remove from heat and set aside to cool.
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In a small bowl, whisk together olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
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In a large bowl, combine the toasted quinoa, cooked lentils, mixed greens, avocado slices, and sliced almonds. Drizzle with the dressing and toss gently to coat.
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Divide the salad among 4 plates and top each plate with a poached salmon fillet. Garnish with fresh dill.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 475kcal
- Total Fat : 20g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 201mg
- Total Carbohydrates : 47g
- Dietary Fiber : 12g
- Sugar : 3g
- Protein : 30g
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