Do you know what a pulse is? I’m talking about how to eat, not the heartbeat. Think of lentils, peas, beans and chickpeas. A lot of yum who does not get enough light. But do not worry, we bring some of this yum to today’s blog – salmon and lentil cappers salad style.
Salmon & Lentil Caprese Salad with fresh spring greens, lemony salmon, mozzarella cheese, cherry tomatoes, and balsamic drizzle!
Ingredients
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- 12 ounces salmon
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- salt and pepper, to taste
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- 1 tablespoon freshly squeezed lemon juice
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- 6 cups tossed spring greens
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- 1 cup cooked lentils
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- 1/2 cup mozzarella balls
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- 2 cups balsamic vinegar
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- freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
- While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
- Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.
Originally posted 2019-01-20 03:13:50.
Originally posted 2019-01-20 03:13:50.
