Pan-Seared Salmon with Lentil Salad
The bright red wine vinegar dressing on the lentil salad contrasts with the rich salmon.
Keywords
- Fish & Seafood
- Beans
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Paper towel
- Nonstick skillet
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Instant-read thermometer
- Can opener
- Colander
- Serving platter
- Plate
- Fork
- Whisk
- Spatula
- Stove
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 shallot, minced
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- Salt
- pepper
- 2 (15-ounce) cans lentils, rinsed
- 1/2 cup fresh parsley leaves
- 4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1 1/2 inches thick
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