Recipe courtesy of Kelsey Nixon
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Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Honey Vinaigrette:
Salmon:
Lentil Salad:

Directions

For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.

For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.

For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.

Serve the broiled salmon over the lentil salad.

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