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Salmon & Lentil Caprese Salad

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Salmon & Lentil Caprese Salad

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!

Salmon & Lentil Caprese Salad 1

Salmon & Lentil Caprese Salad

Salmon & Lentil Caprese Salad

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… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

    • 12 ounces salmon
    • salt and pepper, to taste
    • 1 tablespoon freshly squeezed lemon juice
    • 6 cups tossed spring greens
    • 1 cup cooked lentils
    • 1/2 cup mozzarella balls
    • 2 cups balsamic vinegar
    • freshly cracked black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

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Recipe Source

Originally posted 2019-01-20 03:13:50.

Found this recipe helpful? Don't forget to SHARE on Pinterest!
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