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Spinach Ricotta Salmon and Lentil Salad

I love salmon and this zesty lentil salad is a new favorite of mine! Lentils are a great source of plant based protein that I feel gets forgotten all too often. There are so many fun ways to dress it up and make it so tasty!

Spinach Ricotta Salmon Ingredients:

  • 93 g or 1 ½ serving Part skim ricotta

  • 1 lbs salmon

  • 1 ½ c spinach

  • 1tsp garlic powder

  • 1tsp basil

  • 1tsp oregano

  • 2 tbsp. minced garlic

Lentil Salad Ingredients:

  • 1 cucumber

  • 1 bell pepper

  • ½ red onion

  • 1 lemon

  • ½ c edamame

  • ¾ c black beans

  • 3 tbsp. Dijon mustard

  • 2 tbsp. garlic powder

  • 1 c lentils

Directions for Salmon

  1. Preheat oven to 350 degrees

  2. Cut salmon into 3 even pieces, place on lined and greased baking tray and spread with minced garlic. Season with salt and pepper

  3. Chop spinach into small pieces

  4. Mix ricotta, garlic powder, basil, oregano and spinach, spoon onto salmon and place in oven

  5. Cook until gentle pressure begins to break salmon apart (about 7 minutes)

Directions for Lentil Salad

  1. Boil dried lentils in water until softened and fully cooked

  2. Chop bell pepper, onion, and cucumber into small cubes

  3. Zest lemon

  4. Mix lentils, peppers, onion and cucumbers in a salad bowl.

  5. Add lemon zest and juice of the lemon

  6. Add Dijon mustard, salt and pepper, garlic powder, and any other seasonings of choice (I opted for a lemon and chive seasoning mix)

  7. mix until well incorporated and heavenly seasoned

Nutrition: Makes 3 servings

Calories: 432 calories

Fat: 11.5g

Carbohydrates: 48g

Protein: 33g

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