Salmon with Grapefruit and Lentil Salad

Name: Salmon with Grapefruit and Lentil Salad
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil, divided; 1 1/4 lb. skinless salmon fillet; Kosher salt and pepper; 2 tbsp. red wine vinegar; 1 15-ounce can lentils, rinsed; 1 small English cucumber, cut into pieces; 1 pink grapefruit, peel and pith removed, cut into pieces; 4 small radishes, thinly sliced; 6 c. arugula

By The Good Housekeeping Test KitchenPublished: Nov 21, 2019

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

330

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This hearty dinner, full of protein-packed lentils and heart-healthy salmon, takes only 15 minutes to cook.

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Ingredients

2 Tbsp.
olive oil, divided
1 1/4 lb.
skinless salmon fillet
Kosher salt and pepper
2 Tbsp.
red wine vinegar
1
15-ounce can lentils, rinsed
1
small English cucumber, cut into pieces
1
pink grapefruit, peel and pith removed, cut into pieces
4
small radishes, thinly sliced
6 cups
arugula

Directions

1. Step 1Heat 1 tablespoon oil in a large nonstick skillet on medium. Cut salmon into 4 pieces and season with 1/4 teaspoon each salt and pepper. Cook until golden brown, about 7 minutes. Turn salmon over and continue cooking until just opaque throughout, about 2 minutes more.
2. Step 2Meanwhile, in a large bowl, whisk together vinegar and remaining Tbsp oil. Add lentils and toss to coat
  then toss with cucumber, grapefruit and radishes. Fold in arugula and serve with salmon.

Nutrition Information (per serving): About 330 calories, 10.5 g fat (2 g saturated), 36 g protein, 275 mg sodium, 22 g carbohydrate, 9 g fiber

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