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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

3 tbsp
olive oil, divided
45 mL
2 tbsp
lemon juice
30 mL
1/2 tsp
each salt and pepper, divided
2 mL
1
carrot, finely diced
1 can
lentils, rinsed and drained
540 mL
1
clove garlic, minced
1/4 cup
chopped fresh parsley
60 mL
4
salmon fillets (5oz/150 g each)

Method

Step 1

In microwaveable bowl, combine 2 tbsp (30 mL) olive oil, lemon juice, 1/4 tsp (1 mL) each salt and pepper. Heat 30 sec. on HIGH. Add carrots to hot mixture and let stand 6 min. to slightly soften. Add lentils, garlic and parsley and toss to coat. Set aside (can be made up to 1 day ahead and kept refrigerated).

Step 2

Pat salmon dry with paper towel. Season with remaining salt and pepper. Heat remaining oil in large skillet over medium heat. Pan-fry salmon 4 to 5 min. per side until just cooked through and fish starts to flake. Serve with lentil salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
450
Fat:
21 g
Saturated Fat:
3 g
Carbs:
22 g
Fibre:
11 g
Sugar:
3 g
Cholesterol:
95 mg
Protein:
43 g
Sodium:
550 mg
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