Crispy-Skinned Salmon with Charred Lentil Tabbouleh & Sautéed Beet Greens

Name: Crispy-Skinned Salmon with Charred Lentil Tabbouleh & Sautéed Beet Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces salmon fillets; 4 tbsp extra virgin olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 0.75 cup dried green lentils; 1.5 cups vegetable broth; 0.5 cup fresh parsley; 0.25 cup fresh mint; 3 tbsp fresh lemon juice; 0.25 cup pomegranate seeds; 0.25 medium red onion; 4 cups beet greens; 2 cloves garlic; 3 tbsp pine nuts; 0.5 tsp lemon zest

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Pan-seared salmon with crispy skin served over a vibrant Lebanese-inspired lentil tabbouleh with fresh herbs, pomegranate, and roasted golden beet greens with toasted pine nuts

Ingredients

2 pieces salmon fillets
4 tbsp extra virgin olive oil
1 tsp sea salt
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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