Pan-Seared Salmon with Lentil & Spinach Salad - Meal Planning Pro

Ingredients

• 16 ounces salmon fillets (skin-on, 1 to 1.5 inches thick)
• 1 tablespoon avocado oil
• kosher salt (to taste)
• black pepper (to taste)
• 5 cups baby spinach (from a 5-ounce bag)
• 1 (15-ounce) can lentils (drained & rinsed)
• 1 small cucumber
• 8 tablespoons pumpkin seeds
• 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon dried dill