Recipe courtesy of Kelsey Nixon
Broiled Salmon over Lentil Salad
30 min
20 min
4 servings
30 min
20 min
4 servings


Honey Vinaigrette:
  • 1/3 cup seasoned rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 cloves garlic, minced
  • 1/3 cup vegetable oil
  • Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
  • Olive oil, for drizzling
  • Kosher salt and cracked black pepper
Lentil Salad:
  • 1 cup lentils, cooked according to package directions
  • 1/2 cup toasted and chopped pecans
  • 1/3 cup halved sugar snap peas, ends removed
  • 4 scallions, diced
  • 2 medium avocados, diced
  • Juice of 1 lemon
  • 1 red bell pepper, chopped


For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.

For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.

For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.

Serve the broiled salmon over the lentil salad.

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