Adapted from Alex Caspero
Yield: 4 servings
Ingredients
- 1 cup lentils
- 1 pint cherry tomatoes, halved
- 2 medium cucumbers, cubed
- 1/2 cup red onion, finely chopped
- 1/3 cup kalamata olives, halved and pitted
- 4 tbsp. chopped fresh oregano
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh lemon juice
- 6 tbsp. extra virgin olive oil
- 12 oz. salmon
Directions:
- Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside. While the lentils are cooking, bake the salmon. Once the lentils have cooled, place in a bowl with the tomatoes, cucumber, red onion and olives. Whisk together the oregano, ground pepper, lemon juice and olive oil. Toss with salad. Top with salmon.
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