Mediterranean Salmon and Lentil Salad by Jamievespamsrd

Ingredients

• 1 cup dry black lentils
• 1 bay leaf
• 2 oz. skin-on salmon fillets
• 2 cup pickled or marinated beets, sliced
• 2-3 cup baby kale
• 1/2 cup feta cheese
• 1/2 cup sliced almonds, toasted
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh dill, finely chopped
• 3 tbsp shallots, minced
• 3 tbsp lemon juice
• 1 tbsp dijon mustard
• 1.5 tsp honey

Instructions

1. Rinse lentils and place in a pot with 3 cups water and the bay leaf; simmer for 20-25 minutes until tender, then drain and discard bay leaf.
2. Whisk together olive oil, dill, shallots, lemon juice, Dijon mustard, and honey in a small bowl to create the dressing
3. Season salmon fillets with salt and pepper; sear in a pan over medium-high heat with a drizzle of oil for 4-5 minutes per side until skin is crispy and flesh is opaque.
4. In a large bowl, toss cooked lentils with half of the dressing while still warm
5. Layer baby kale, dressed lentils, sliced beets, and flaked salmon on plates; top with feta cheese and toasted almonds.
6. Drizzle remaining dressing over the salads before serving.