Recipes / pulses recipes /

Salmon & Lentil Caprese Salad

Salmon & Lentil Caprese Salad

Salads

Course

Difficulty

Easy

Pulse Type

Lentils

Occasion

Mediterranean Diet

Nutrition

500 calories or less

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

12 ounces salmon optional
salt and pepper to taste
1 tbsp lemon juice freshly squeezed
4 cups mixed greens spring; tossed
1 cup lentils cooked
1 cup tomatoes cherry; quartered
1/2 cup mozzarella cheese balls
2 cups balsamic vinegar
pepper black; freshly cracked

Instructions

Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.