Salmon and quinoa with cherry tomatoes and green lentils
This protein-packed dish comprises seared salmon, fluffy quinoa, fresh cherry tomatoes, and hearty green lentils.
Instructions
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Cook the Lentils and Quinoa
- In a pot, cook the green lentils according to package instructions. In a separate pot, cook the quinoa according to package instructions.
- Cook the Lentils and Quinoa
- In a pot, cook the green lentils according to package instructions. In a separate pot, cook the quinoa according to package instructions.
- Sauté Cherry Tomatoes
- Heat olive oil in a skillet. Add the cherry tomatoes and cook until they start to blister. Remove and set aside.
- Cook the Salmon
- Season the salmon with salt and pepper. In the same skillet, add more oil if needed, then add the salmon. Cook until it is done to your liking.
- Assemble the Dish
- Fluff the quinoa with a fork and divide it between plates. Top with the cooked lentils, followed by the salmon. Scatter the sautéed cherry tomatoes over the top.
- Garnish and Serve
- Garnish with fresh herbs and serve.
Recipe notes
- Lentils: Green lentils hold their shape well and have a slightly firmer texture than red or yellow lentils. If you can't find green, you can use brown lentils instead.
- Be sure to rinse your quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter.
- For added flavor, consider marinating the salmon in your favorite sauce or spices before cooking.
- Store leftovers in a sealed container in the fridge for up to 2 days. Reheat before serving.
Ingredients
Scaled from 1 serving
Measurement system
- 1 cup green lentils
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 2 salmon fillets
- Pinch of salt and pepper to taste
- Fresh herbs for garnish