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Place slightly warm cooked lentils in a medium bowl. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons olive oil, vinegar, mustard honey and stir to combine.
Meanwhile, sprinkle both sides of the fish with the remaining salt and pepper.
In a large skillet, heat the remaining 2 teaspoons oil over medium high heat. Add the fish and cook, turning once, for 3 to 4 minutes per side (or until the fish is opaque and flakes easily when tested with a fork).
Remove from the heat and finish preparing the salad. To the lentil mixture, add the mixed green, parsley and shallot and toss gently to combine.
Serve warm lentil salad with the salmon.