Seared Salmon and Lentil Salad by Chef Pattie

Nutritional information (per serving): About 350 calories, 13 g fat (2 g saturated), 37 g protein, 490 mg sodium, 19 g carb, 9 g fiber.

Ingredients:

• 4 skinless salmon fillets

• 2 tbsp. plus 2 tsp. olive oil

• 2 lemons, halved

• 2 tsp. Dijon mustard

• 1 tsp. Fresh or dried thyme

• 1/2 small red onion, finely chopped

• 1 (15-ounce) can lentils, rinsed

• 1 small cucumber, cut into pieces

• 4 cups baby spinach

• 1/4 c. fresh dill, very roughly chopped

• 1/4 tsp. salt

• 1/4 tsp. Pepper

Method:

1. Heat large skillet on medium. Season salmon fillets with 1/4 teaspoon each kosher salt and pepper. Add 2 teaspoon oil to skillet, then salmon and lemon halves, cut-side down, and cook until salmon is opaque throughout, 5 minutes per side. Squeeze the charred lemon halves over salmon.

2. Meanwhile, in large bowl, whisk together lemon juice, mustard, remaining 2 tablespoon oil and salt and pepper; stir in thyme.

3. Toss with onion and lentils then fold in cucumber, spinach and dill. Serve with salmon.