Learn more about salmon – which kinds are better and what other fish may be a win too in this article.
And if you don’t eat salmon or fish at all, consider meeting with our nutritionist to personalize a plan that gives your body what it needs for optimal weight health.
Salmon with Lentil Medley
Looking for a protein boost? You’ve found the right recipe. This one combines the power of a high quality animal protein with the benefits of a great plant protein source. Protein can be a tricky macronutrient – sometimes it can be hard to gauge if you’re getting enough or too much on a day-to-day basis. Chat with us to start your personalized nutrition and lifestyle support.
Ingredients
Ingredients
- 1 – 4oz. wild salmon fillet
- ½ cup black lentils
- 2 Tbsp. carrots shredded
- 1 Tbsp. parsley chopped
- ½ cup arugula
- 1 tbsp. lemon vinaigrette
- 2 tsp. coconut oil
Lemon Vinaigrette:
- 1 lemon fresh squeezed
- ¼ cup olive oil
- 1 small clove garlic minced
- ½ Tbsp. honey or more to taste
- Salt & pepper to taste
Instructions
Directions
- Preheat oven to 350 degrees. Lightly grease salmon fillet with coconut oil and season with salt & pepper. Place salmon on a cookie sheet and put in oven for 20 minutes or until cooked through.
- Mix lentils with arugula (or parsley), carrots and vinaigrette.
- Remove salmon from oven and place on top of lentils and serve.
Directions - Lemon Vinaigrette:
- Whisk all ingredients together in a small bowl.
Notes
38g P | 39g C | 52g F
