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
Preheat oven to 350 degrees
Cut salmon into 3 even pieces, place on lined and greased baking tray and spread with minced garlic. Season with salt and pepper
Chop spinach into small pieces
Mix ricotta, garlic powder, basil, oregano and spinach, spoon onto salmon and place in oven
Cook until gentle pressure begins to break salmon apart (about 7 minutes)
Directions for Lentil Salad
Boil dried lentils in water until softened and fully cooked
Chop bell pepper, onion, and cucumber into small cubes
Zest lemon
Mix lentils, peppers, onion and cucumbers in a salad bowl.
Add lemon zest and juice of the lemon
Add Dijon mustard, salt and pepper, garlic powder, and any other seasonings of choice (I opted for a lemon and chive seasoning mix)
mix until well incorporated and heavenly seasoned
Nutrition: Makes 3 servings
Calories: 432 calories
Fat: 11.5g
Carbohydrates: 48g
Protein: 33g