SALMON with LENTILS and LEMON VINAIGRETTE

Super healthy, high in protein, and simple to make…this delicious easy dinner is a winner.

Ingredients

Lentils
2 cup dried lentils
4 cups chicken or vegetable broth
1 garlic clove, peeled
1 sprig fresh thyme

Salmon & Green Beans
2 salmon fillets, about 6 ounces each
2 cup green beans, trimmed
Olive Oil
Salt & freshly ground pepper
3/4 cup cooked canned or packaged beets, sliced

Lemon Vinaigrette
3 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon honey or agave
Freshly chopped parsley

Instructions

1. Rinse the lentils and place them in a saucepot with the broth, garlic clove, salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 20 to 30 minutes, or until the lentils are tender. Strain and keep warm.

2. To cook the salmon and the green beans, season the fillets with salt and pepper and drizzle the salmon with olive oil. Toss the green beans with a drizzle of olive oil and season with salt and pepper. Place the salmon fillets in the basket of your Air Fryer and scatter the green beans around the salmon. Air fry at 360ºF for 8 to 10 minutes, or until the salmon is just cooked through (depending upon the thickness of the salmon) and the green beans are crisp-tender.

3. Meanwhile, combine the lemon juice, olive oil, honey or agave and salt and pepper in a blender. Blend until the ingredients are well combined.

4. To serve, place the cooked lentils on a platter and top with the salmon fillets. Scatter the beets around the lentils and finish the dish with a generous drizzle of the vinaigrette. Garnish with freshly chopped parsley.

2 servings