What's great about this dish - the lentil salad will last 4-5 days in the fridge once made, with or without the dressing. And, I highly recommend making the dressing in a bulk batch in a small jar, it will last a couple of weeks, and goes well with almost everything!
1 can brown lentils (organic if available), drained and rinsed
1/2 C parsley, roughly chopped
1 carrot, grated
1/2 a red onion, diced
1 lebanese cucumber, cubed
4 C of a green leaf of your choice e.g. cos lettuce, ice berg lettuce, baby spinach, kale, rocket etc...
For the Dressing (enough for the salad, but I suggest to make it in bulk if you know whats good for ya!):
1 heaping tsp of wholegrain or dijon mustard
1 tsp raw honey or pure maple syrup
1 T apple cider vinegar
1 T lemon juice
1/4 C olive oil
Salt and pepper
For the Salmon:
1 salmon fillet, skin on
Salt and pepper
FOR THE DRESSING: add all ingredients to a small jug, and whisk until combined - taste and adjust flavours accordingly. OR if making a larger batch, I just add all ingredients to the jar and shake vigorously to combine. Once the dressing is made, drizzle on the salad and toss, set aside while you cook the salmon.
FOR THE SALMON: heat your pan to a medium/high heat with 2 tsp olive oil, scour your fillet for bones and remove with fingers or tweezers.
Place the salmon, skin-side up, on a chopping board and sprinkle with sea salt flakes. This helps crisp the skin.
Cook salmon, skin-side down, for 4-5 minutes depending on thickness.
Turn and cook for 3-4 minutes. Test with a fork - if it flakes easily, it's ready. Salmon is best served a little pink in the centre.
To serve - place a generous helping of green leaves onto each plate, followed by a big scoop of the lentil salad, and topped with your salmon fillet, positioned skin side down.