Lentil Salad with Roasted Salmon
- 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.
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.
Ingredient: Fish & Seafood
Cooking Method: Roast
World Cuisine: Middle Eastern
Product: Olive Oil