- Cook Time
- Prep Time
- 3/4 cup dried brown lentils
- 3/4 cup black rice
- 3/4 cup EVOO
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon turmeric
- 1 cup coarsely chopped raw almonds
- 2 cups (packed) watercress or arugula
- 2 tablespoons white miso
- 4 skin-on wild salmon fillets (6 oz. each)
- 4 lemon wedges, for serving
Cook the lentils and the rice separately according to package directions. In a medium bowl, whisk 3 tbsp. EVOO, the lemon juice and turmeric; season with salt and pepper. Toss with the rice, lentils and 1/2 cup almonds; season.
While the lentils and rice cook, pulse the remaining 1/2 cup almonds in a food processor until coarsely ground. Add the watercress and miso; process until the watercress is coarsely chopped. With the processor running, slowly pour in 1/2 cup EVOO; process until smooth. Season the pesto.
Season the salmon fillets lightly with salt. In a large skillet, heat the remaining 1 tbsp. EVOO over medium. Add the salmon to the skillet, skin side down. Cook without moving the salmon until the skin is browned, 5 to 6 minutes. Turn and cook until the salmon is just flaky in the center, 2 to 3 minutes more.
Divide the lentil-rice mixture among plates and top with the salmon; drizzle with the pesto. Serve with the lemon wedges.