Recipes Seared Salmon with Orange-Lentil Salad


Serve seared salmon over an Orange-Lentil salad for a flavorful fish dish.


  • 1 tablespoon canola oil
  • 4 5-oz. center-cut skinless salmon fillets
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon finely grated orange zest
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons finely chopped red onion
  • 2 1/2 cups Marinated Lentils

Nutritional Information

  • Calories 433
  • Fat 19g
  • Satfat 3g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 38g
  • Carbohydrate 25g
  • Fiber 9g
  • Cholesterol 78mg
  • Iron 5mg
  • Sodium 816mg
  • Calcium 45mg

How to Make It

Step 1


In a 12-inch nonstick skillet, heat oil over medium-high heat until very hot. Season salmon generously with salt and pepper; add to skillet top-side down and cook, undisturbed, until deep golden, about 4 minutes. Turn and sear on opposite side until just barely cooked through, 1 1/2 to 3 minutes longer, depending on thickness.

Step 2

While salmon is cooking, stir orange zest, juice and red onion into lentils. Divide salad among 4 plates, top with salmon and serve.


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