- Cook Time
- Prep Time
- 3/4 cup dried lentils
- 3/4 cup quinoa
- 2 small lemons, juiced (4 tbsp.)
- 1 tablespoon Dijon mustard
- 1/4 cup plus 1 tbsp. EVOO
- 4 skin-on salmon fillets (about 4 oz. each)
- 1/2 cup minced red onion
- 1 cup chopped flat-leaf parsley
In separate saucepans, cook the lentils and quinoa according to package instructions. Drain and cool.
Meanwhile, in a large bowl, whisk the lemon juice and mustard. Gradually whisk in 1/4 cup EVOO; season with salt and pepper. Reserve 1/4 cup of the vinaigrette.
In a large, nonstick skillet, heat the remaining 1 tbsp. EVOO and half the reserved vinaigrette over medium-high. Add the salmon, skin side down. Cover, reduce the heat to medium and cook until the fish flakes apart easily with a fork, about 8 minutes.
Add the quinoa, lentils, onion and 3/4 cup parsley to the bowl with the vinaigrette. Toss to combine; season. Divide among plates and serve the fish on top. Drizzle with remaining vinaigrette and top with remaining parsley.