Lentil Salad + Crispy Skin Salmon

Salmon day is my favourite day! I menu plan Salmon into my weekly lunches each week for a good dose of Omega 3's, and of course for the 'Delicious' factor!
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! 

Ingredients: 

For the Salad (3-4 serves):
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
Olive oil 
Salt and pepper 

Method:

FOR THE SALAD: simply add all ingredients (except the green leaves) to a large salad bowl
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.

Enjoy xx