Lentil Salad with Roasted Salmon

Olive Oil
  • 4 salmon fillets (about 5 oz each)
  • 2 tbsp Filippo Berio Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 can (14 oz) lentils, drained and rinsed
  • 1 cup cooked peas
  • 4 radishes, thinly sliced
  • 2 tbsp chopped fresh parsley
  • 12 fresh mint leaves, roughly torn
  • Lime-Mint Dressing:
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp finely grated lime zest
  • 1/2 tsp Dijon mustard
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil
  • 1 tbsp chopped fresh mint
    • Lime-Mint Dressing: Whisk together lime juice, honey, garlic, lime zest, mustard, cumin, salt and pepper. Whisk in olive oil until blended; stir in mint.

    • Preheat oven to 425°F. Line baking sheet with parchment paper. Place salmon on top and drizzle with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes or until just cooked through and fish is just starting to flake when tested with a fork.
    • Meanwhile, combine lentils, peas, radishes, parsley and mint in bowl. Toss with 1/3 cup Lime-Mint Dressing. Divide among 4 plates. Serve salmon over salad and serve with remaining dressing, if desired.
    Prep Time

    20 min


    Cook Time

    10 min


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Roast

    World Cuisine: Middle Eastern

    Product: Olive Oil

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