This Dijon-Balsamic Salmon with Orange-Lentil Salad is actually relatively simple and a great light, healthy dinner! Plus, if you’re cooking for one or just have leftovers of the lentil salad, you can eat it the next day for lunch or poach some eggs on top of it for a delicious breakfast. Delicious and multi-purpose, oh my!
Dijon-Balsamic Salmon with Orange-Lentil Salad
2 medium sized oranges
5 tsp extra-virgin olive oil
1 tbsp of balsamic vinegar
a pinch or two of sea salt
dijon mustard (1/2 tsp for salad – about 2 per piece of salmon)
a pinch or two of freshly grounded black pepper
1 can of lentils or 16oz
2 sprigs of finely chopped mint
1/2 of a medium sized red onion, chopped
Salmon – as many pieces as you need, skin removed
To start off, preheat your oven to 400 degrees for the salmon. In a bowl, squeeze the juice out of your two oranges. Grate a bit of the skin and let the tiny pieces of zest fall into your orange juice. Add your oil, vinegar, salt, 1/2 tsp of mustard and pepper and gently stir in your lentils, chopped mint and onion. Add more seasoning to your taste.
Put your salmon fillets in a foil lined baking pan. Lightly sprinkling salt and pepper on each side. In a separate bowl add equal parts dijon mustard and balsamic vinegar to taste and depending on how many salmon fillets your making. Brush the balsamic mustard on your fish liberally and stick them in the oven! They should be just about cooked through around 8-10 minutes. Serve on top of lentils and optionally garnish with some mint sprigs and an orange slice, you know, if you want to be all fancy. 😉