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

Ingredients

• 2 pieces salmon fillets, 150g each, skin-on, patted dry
• 4 tbsp extra virgin olive oil, divided
• 1 tsp sea salt, divided
• 0.5 tsp black pepper, divided
• 0.75 cup dried green lentils
• 1.5 cups vegetable broth
• 0.5 cup fresh parsley, finely chopped
• 0.25 cup fresh mint, finely chopped
• 3 tbsp fresh lemon juice
• 0.25 cup pomegranate seeds
• 0.25 medium red onion, finely diced
• 4 cups beet greens, chopped
• 2 cloves garlic, minced
• 3 tbsp pine nuts
• 0.5 tsp lemon zest

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Set aside.

2. 2

   Rinse lentils and bring broth to boil in a saucepan. Add lentils, reduce heat, and simmer 20-25 minutes until tender but not mushy. Drain excess liquid.