Pan-Seared Salmon with Lentil Salad

Name: Pan-Seared Salmon with Lentil Salad
Ingredients: 1/4 cup, extra-virgin olive oil; 1 , shallot, minced; 3 tablespoons, red wine vinegar; 2 teaspoons, honey; 2 teaspoons, Dijon mustard; 1 , garlic clove, minced; , Salt and pepper; 2 (15-ounce) cans, lentils, rinsed; 1/2 cup, fresh parsley leaves; 4 (6- to 8-ounce), skin-on salmon fillets, 1 to 1 1/2 inches thick

Main Courses
Beans
Fish & Seafood
Weeknight

Appears in Cook's Country August/September 2017

The bright red wine vinegar dressing on the lentil salad contrasts with the rich salmon.

SERVES 4

TIME 30 minutes

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